1. In the jar of a blender or the bowl of a food processor, blend bell pepper, onion, 1/2 cup pistachios, chiles, and 1/2 cup water to a smooth puree.

2. In a medium skillet, heat 3 tablespoons oil over medium heat. Add cumin seeds and cook, stirring, for one minute. Add garlic and cook until edges turn brown, about 1 minute. Add shrimp and salt and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan with a slotted spoon and transfer to a paper towel-lined plate to drain.

3. Add remaining tablespoon oil to skillet; carefully add red pepper mixture and cream and bring to a boil. Reduce heat to low and let simmer for 5 minutes. Add shrimp and simmer 3 to 4 minutes more; stir in chopped mint. Season with salt and serve garnished with chopped pistachios.