1. In a food processor, pulse the ginger until finely chopped. Add 3/4 cup of cashews & process until smooth, 2 to 3mins.
2. Add yoghurt, coriander, sugar & curry powder; season with salt. Process until incorporated about 1-2mins. Transfer to a serving bowl; sprinkle with the remaining cashews.
3. Season prawns with salt & pepper. Heat 1tbs of oil in a large non-stick pan over medium-high heat. Add half the prawns; cook until opaque about 2-3mins. Repeat with the remaining oil & prawns.
4. Serve the shrimp with the sauce & a salad.