De-shell and clean the prawns carefully, keeping the tails intact. Rub the prawns with a little salt. Heat 4 tbsp of oil in a frying pan till smoking hot. Cool the oil. Add the prawns and fry till light golden (be careful not to over fry the prawns). Keep aside.

Add 2 tbsp ghee to the same pan, add the bay leaves and lightly crushed spices, sauté till the spices release their aroma.

Take yogurt, ginger paste and Kashmiri red chili powder in a bowl, give it a hearty mix. Lower the flame and gently pour in the yogurt-ginger mix, add a sprinkle of salt, saute until oil starts to release from the fried masala. (Splash a little water if the spice mixture is getting a bit too dry)

Now add the milk and coconut milk while stirring continuously. Allow the curry to simmer for 10-12 odd minutes.

Throw in the fried prawns, add the sugar . Cook till the gravy thickens a bit. 5 minutes or so over a medium flame. Adjust seasonings.

Finish off with a dollop of ghee and a sprinkle of garam masala powder.