Clean the prawns and let it drain.

Heat a pan with oil, add cumin seeds, then add the ginger garlic paste to the oil. Fry for a min, then add cloves, cinnamon, peppercorns, star anise, cardamom and fennel seeds. Saute for few minutes. Now add the ginger garlic paste. Cook on high.

Now add finely chopped onions. Sauté till they turn pink. Then add tomato puree. Fry till the whole mix gets nicely cooked.

Add salt and turmeric powder and continue cooking on high flame.

Now add the prawns, fry on high flame till they are well mixed. Simmer for 5 mins.

Water will come out of the prawns, fry till it evaporates.

Then add the chili powder, coriander powder. Simmer for 5 mins. Oil should come out by now.

Add thick coconut milk and simmer for 5 minutes. Now add 250 ml water. Bring to boil.

Let it boil for 10 mins, till the water evaporates. Cook till you get the consistency you want.

Add cashew paste and combine well.

Garnish with coriander leaves. Serve with pooris.