Remove the shells, devein and wash the shrimp until clean. Peel and finely slice the onions, de stem the green chillies, grind the ginger garlic paste and keep everything ready.

Soften the sliced onions with the whole spices on low to medium heat in the olive oil until translucent and golden brown while stirring gently from time to time.

Add the ginger garlic paste, salt, turmeric and coriander powders, stir well to roast the masala in the gentle heat and as soon as the aroma hits your nose, toss in the shrimp, turn them over till just opaque, then blend in the ground coconut paste with the shrimp.

Now sprinkle a little water from the sides, break the twigs of cilantro with your hands and throw them in.

Taste and adjust the salt. Cover with a lid and cook on simmer for 5 minutes.

When you open the lid, the oil should have risen to the top and the texture of the curry should neither be runny nor too thick but of slightly flowing consistency. As a finishing touch drop in the ghee and simmer for another 2 minutes.

Enjoy with steamed jasmine or basmati rice.