Remove the shrimp from the shell, remove the dark intestines and rinse and dry the scampi meat. Peel onions and cut into rings. Peel ginger and cut into sticks. Rinse and clean peppers and cut into strips.
Heat dill oil, fry shrimp on both sides for 2 minutes each, remove and keep warm. Sauté ginger, bell bell pepper, onions and cashews in it. Add curry paste and deglaze the whole with rice wine. Season with salt, pepper and sugar. Add shrimp again to warm up.
Serve with basmati rice.
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