10 1⁄2 oz. raw unsalted cashews (2 cups plus 2 Tbsp.)
1 1⁄4 tsp. kosher salt, divided, plus more to taste
3 tbsp. coconut oil
1 large red onion, peeled and thinly sliced (2 cups)
2 sprigs fresh curry leaves (about 16–20 leaves
1 tbsp. yellow mustard seeds
1 tbsp. hot or mild curry powder
1 tsp. ground turmeric or ¼ oz. finely grated fresh turmeric root
1⁄2 tsp. chili powder
1 1⁄2 cups coconut milk
Lime wedges, for garnish