1 lb. fresh peeled shrimp, rinsed and dried

1 tsp. freshly ground black peppercorns (Tellicherry)
2 cloves
1/8 tsp. ground cinnamon
½ tsp. ginger powder
½ tsp. salt
½ tsp sugar
2 T vegetable oil
1 garlic clove, minced
1 T freshly grated ginger
¼ cup raw cashew nuts

Garnish:
1 cup nonfat plain yogurt
1 tsp. tamarind paste
Cilantro
Lime juice

Grind up all of the spices into a fine powder.
Coat the shrimp with the spice powder and let sit in the fridge for 30 minutes.
Heat up the oil in a sauté pan to high heat.
Add the shrimp and sauté on high heat until cooked through.
Add the minced garlic, grated ginger, and cashew nuts, and stir until the shrimp are fully coated and cooked through.
Place shrimp on a serving dish.

Combine the yogurt and tamarind until fully combined in a bowl. Place on the table along with the shrimp.

Serve the cilantro and lime juice as a garnish.