Marinate prawns with salt, turmeric powder and green chilli paste for fifteen minutes. Heat sufficient oil in a kadai.
Deep-fry the prawns till golden. Drain on absorbent paper and set aside.
Heat ghee in a non-stick pan, add green cardamoms and sauté for a minute. Add poppy seed paste and sauté till raw smells disappear.
Add coconut paste and roasted cashewnut paste. Mix well and cook for a few minutes or till the oil separates.
Add marinated prawns and salt. Mix well, add two cups of water, mix well and cook till thick.Serve hot with parantha.