By Keith Floyd
There are wonderful flavors and textures to this curry and it is surprisingly rich.
Soak the apricots in water for 1½ hours, or until soft, then drain and reserve the water. Soak the almonds and pistachios in hot water for 1 hour. Drain and remove any skins, and reserve the soaking water.
Grind half the cashew nuts, adding a little of the reserved water to make a paste.
Add salt and pepper to the yogurt.
Heat some vegetable oil in a skillet, then add th