Marinate the prawns with a pinch of turmeric powder and a little salt, keep aside.

Soak the cashew nuts, almonds and raisins in warm water for 15 odd minutes. Drain, make a smooth paste with just a splash of water.

Heat oil in a pan, shallow fry the prawns till they catch a tinge of pink. Keep aside.

To the same oil, add 1 tbsp of ghee. Throw in the crushed green cardamom, black cardamom, cinnamon and bay leaves, allow the whole spices to splutter. Once the spices have released their aroma, add the onion, ginger and garlic paste, cook over a medium-low flame till raw smell is gone.

Add the remaining turmeric powder and chilli powder, gently stir in the yogurt, cook over a gentle flame till oil starts to get released.

Add the paste of almonds, cashewnuts and raisins, cook for 5 odd minutes.

Place the fried golda chingri in the curry, gently pour in the milk and 1/2 cup of water, throw in the green chillies, add the beresta, give it a good stir. Cover and cook for 10 minutes or so.

Add sugar to taste. Adjust seasonings. Finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder. Serve hot.