Wash the prawns, pat dry. Blitz to a coarse paste using an electric mixer.
Take the paste in a bowl, add all the ingredients (other than the oil), give it all a hearty mix.
Grease you palm with a little oil, form small round balls from the prawn dough. Keep aside on a greased plate.
For the curry
Dissolve the turmeric powder, red chili powder and fennel powder in a little water to form a paste.
Heat oil in pan, throw in the fennel seeds and bay leaves, allow them to splutter. Stir in the onion paste and ginger paste, cook over a medium flame till the onion is lightly browned and the raw smell of onion paste is no longer there.
Add the masala paste, sauté over a medium flame till oil starts getting released from the masala.
Lower the flame, add ½ cup of warm water and coconut milk. Allow to simmer for 5 odd minutes.
Slowly add the prawn balls into the curry, simmer for a further 5-7 minutes.
Adjust seasonings, stir in the ginger juice. Feel free to sprinkle a pinch or two of fennel powder if you want. Give a gentle stir.
Finish with a dollop of ghee. Serve hot with rice.