Cashew and Coconut Prawn Curry

Season the prawns with turmeric and cayenne, and set aside. Toast the cashews, cardamom, cinnamon and peppercorns in a frying pan over medium heat until fragrant, about 5 minutes; remove from the pan and set aside.

Heat the sunflower oil in a large frying pan 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 prawns and toasted spice mixture along with the salt, garam masala, bay leaf, tomato and green pepper. Cook and stir until prawns start 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 prawns are opaque and the vegetables are tender, about 5 minutes.