Soak the saffron strands in ¼ cup of warm milk, set aside until needed.

For the Masala Paste:

In a skillet on medium high heat, add the oil. When hot, add the onions, garlic, ginger, cashews and green chilies. Stir fry for a few minutes and add the salt, pepper and red chili powder. Add the tomatoes and cook until softened. Let cool and using a blender or food processor, puree the mixture into a paste adding water as needed. Remember to add the cilantro leaves as well. The paste should have a smooth, thick and creamy texture and consistency. Set aside until needed.

In a large deep skillet on medium heat, add the masala paste and stir fry for a few minutes until aromatic. Add the garam masala and turmeric. Stir fry for additional 2-3 minutes and then add the shrimps. Mix well to combine and once the shrimps have turned slightly opaque, add the tomato paste and cream. Reduce the heat, cover and simmer for just 1-2 minutes. Be careful not to overcook the shrimps.

Lastly, add the cardamom powder and the saffron along with all of the soaking liquid. Stir to combine. If the curry is a bit too thick, add a little water until your desired consistency is reached. Garnish with freshly chopped cilantro leaves and serve with warm rotis and Basmati rice.