Blend the cashew and coconut milk together until smooth.
Heat the oil in a pot, throw in the cumin seeds and let them start to become fragrant, add the onion and a pinch of salt an sautee for 4 minutes. Chop up the tomato into chunks and the chilli.
Add the coriander, paprika turmeric, garam masala and cardamom powder in with the onions, stir well then add the tomato and fresh chilli. Stir for a few minutes then pour over the coconut and cashew mix.
Allow this cook for 5 minutes then add the prawns and cook for a further 3 minutes until they are pink.
Serve with cauliflower rice or brown rice.