In a mixing bowl, toss the prawns, turmeric and 1 tsp of salt. Set aside for 20 mins.

Meanwhile, finely chop your onions.

Once the prawns are marinated, heat a glug of oil in a heavy-based shallow pan. Gently fry the prawns and sauté for 2 mins until they change colour slightly, but aren't yet fully cooked through. Immediately take them off the heat and place in a bowl to the side.

In the same pan, heat another glug of oil and 1 tsp of butter until melted. Add in the bay leaves, cinnamon, cardamom and cloves. Heat for 30 secs until fragrant.

Add your onions along with 1 tsp of salt and sugar and cook for 10 mins until they're translucent.

Grate in the ginger and cook for another min.

Pour in the yoghurt and mix well, allow it to cook for 1 min.

Stir the coconut milk to remove any lumps from it before pouring it into your onion mixture and cooking for another 3 mins. Once it starts bubbling, lower the heat and add the prawns back in.

Cook for 4 mins until the prawns are fully cooked through. Finish with the garam masala, coriander leaves and 1 tsp of butter. Turn off the heat, pop on a lid and let it rest for 5 mins.

Just before serving, gently mix in the garam masala and melted butter and serve with basmati rice.