Peel and devein the shrimps. Heat a medium
pan with ghee and saute the onion until soft. Add the chil, garlic,
turmeric and curry leaves. Stir over moderate heat for 1 minutes. Add
the coconut milk and salt to taste. Simmer without covering over low
heat for 10 minutes. Add the shrimps and stir gently. Simmer for about
12 minutes or until the shrimps are cooked and tender. Garnish with
fresh curry leaves sprinkled on top if necessary. Serve hot.