Soak the cashews in 100ml warm water for 15 minutes, then blend until smooth to create a cashew paste. Set aside.

Heat the vegetable oil in a large deep pan or wok over medium heat. Add the cardamom pods, cinnamon stick, and bay leaves, frying for 30 seconds until fragrant.

Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until golden and softened.

Stir in the garlic and ginger, cooking for 1-2 minutes until aromatic.

Add the ground cumin, coriander, and turmeric, stirring continuously for 1 minute to toast the spices.

Pour in the cashew paste and warm water, stirring well to combine. Simmer for 5 minutes until the sauce thickens slightly.

Reduce heat to low and stir in the yogurt, one tablespoon at a time to prevent curdling, followed by the double cream.

Add the shrimp to the sauce, ensuring they are submerged. Cook for 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque and reach an internal temperature of 63°C (145°F).

Sprinkle in the garam masala and salt, stirring gently to combine. Taste and adjust seasoning as needed.

Remove the cinnamon stick, cardamom pods, and bay leaves. Serve garnished with fresh coriander and toasted flaked almonds alongside basmati rice or warm naan bread.