Peel and clean the prawns and remove the grit line by cutting a small incision down the back and removing with a fork, then transfer to a bowl. Add the turmeric, ginger paste, garlic paste and a pinch of black pepper. Season with salt and set aside for 15-20 mins.

Meanwhile, add a generous glug of oil to a small frying pan and place over a medium-high heat. Once hot, shallow fry most of the curry leaves, leaving a couple raw for later, until they change colour and become dark. Be careful: the curry leaves will make the oil splutter. You don't need the leaves to go crispy – just to cook through for a few seconds. Using a slotted spoon, transfer the curry leaves to a plate lined with kitchen paper.

Add most of the fried curry leaves (save a few for garnish) to a pestle and mortar, spice grinder or small blender. Add three-quarters of the garlic, turmeric, a pinch of salt and the water, then blend until you have a nice, thick chutney.

Finely mince the remaining garlic. Trim and thinly slice the red onion and chillies.

Heat the ghee in a pan or wok set over a medium-high heat. Fry the mustard seeds until they start popping, then, add the minced garlic, onion, green chilli and reserved raw curry leaves. Fry for 2-3 mins until the onion is golden brown.

Add the prawns and fry for a couple of minutes, until pink. Add the chutney with a splash of water and continue frying until the prawns are beautifully coated and cooked through.

Serve garnished with the remaining whole fried curry leaves.