Marinate the prawns with salt, pepper, lemon juice, slit chillies and 1/4 of the white wine. Let it rest for half an hour.

To make stock, take the coconut water, prawn shells, 1/4 of white wine and bay leaf in a pan. Allow this to reduce on slow gas to half. Drain and allow to cool.

In a pan, heat ghee. Add chopped ginger, garlic, onion, green chilles, dhana jeera and sauté till translucent.

Add marinated prawns to this and cook on high flame for five mins. Once the prawns curl up, lower the flame.

Add tomato puree, prawn stock, saffron and jaggery, cover with a lid and cook on slow flame.

Uncover after 10 mins. The aroma of the patio cooking will engulf your tastebuds. Add coconut cream and cook for further five mins.

Just before taking it off the fire, add the fried potato cubes and allow them to seep into the patio. Garnish with coriander and boiled eggs.