Wash the shrimps well. Do not remove the
shell to retain more flavor. Heat a wok with ghee and fry the onions,
garlic and ginger until the onions are soft but not brown. Add chilies,
curry leaves and turmeric. Fry for another minute longer. Add coconut
milk and salt to taste. Stir while bring to a simmering point. Simmer
without a lid for 10 minutes. Then add the shrimps and cook for 10-15
minutes. Remove and add lemon to taste before serving.