Marinate the prawns with salt and turmeric powder.

To make the coconut milk, add grated coconut to a mixer jar, add 1/2 cup hot water and grind.

Using a muslin cloth, extract the thick coconut milk.

In a non-stick pan heat oil, then add the prawns. Saute for a few minutes, until it is golden in colour. Remove and keep it aside.

In the same pan add ghee. When it heats up add whole pieces of green cardamom, cinnamon, and clove. Allow them to splutter.

Add ginger-garlic paste and onion paste.

Then add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, and salt. Cook for 4-5 minutes or until the raw smell disappears.

After that add the coconut milk and let the gravy simmer for a few minutes.

Pour water and add the prawns or chingri to the gravy. Cook till the prawns are done. Add garam masala powder and remove from heat.

Garnish with fresh green chillies and serve with steamed white rice.