Place prawns (shrimp) in a large bowl.

Add ¼ teaspoon ground turmeric. Season with salt. Toss to coat.

Cover and marinate for about 10-15 minutes in the refrigerator if time permits.

Heat 2 tablespoons oil in a large frying pan over medium heat.

Add prawns. Cook for about 45 seconds on each side or until the prawns turn pink.

Remove from pan. Set aside.

To the same pan, add 1 tablespoon oil and 1 tablespoon ghee.

When hot, add bay leaf, cinnamon, cardamom pods, cloves and cumin seeds. Sauté, stirring, for about 30 seconds or until aromatic.

Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned..

Add garlic and ginger. Sauté, stirring occasionally, for a minute or until fragrant.

Add ground turmeric, ground cumin and red chili powder. Sauté, stirring, for 30 seconds.

Add tomatoes and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until mushy and cooked.

Add coconut milk and water. Stir to combine. Season with salt. Bring to a boil. Simmer for about 3-4 minutes.

Add prawns (shrimp). Simmer for another 3-4 minutes or until the prawns are cooked through.

Add 1 teaspoon ghee and garam masala. Stir.

Heat through.

Garnish with coriander (cilantro) leaves.

Serve with rice or naan.