Prawns in Cashew Coconut Curry Sauce

Season the shrimp with turmeric powder and chile powder and set aside. Toast the cashews cardamom cinnamon and peppercorns in a skillet over medium heat until toasted and fragrant about 7 minutes; remove from the skillet and set aside.

Heat the sunflower oil in a large skillet over medium-high heat. Add the onion garlic and ginger; cook and stir until the onion has softened and begun to lose its red color about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt garam masala bay leaf tomatoes and green pepper. Cook and stir until half of the shrimp has begun to turn pink then pour in the coconut milk cover and bring to a simmer.

Cover and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender about 5 minutes.