Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside. Blend the onions to a fine paste with 100ml (3 ½ fl oz) of the oil.
Season the prawns with ½ tsp each of the turmeric and salt. Heat 2 tbsp of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.
Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Sauté over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining tumeric,
Ginger-garlic paste and 150ml (5fl oz) water, then add to the onions.
Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and cook for 2-3 minutes.
Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom powder and stir in the ghee. Serve immediately, with steamed rice.
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