Clean the prawns. Leave the prawn heads and shells on but cut off the eyes and sharp edges. Slit down the back to remove the veins. Pat dry.

Heat up a pan with the oil, fry the prawn until it changes color.

Drain and set aside.

In another pan, melt butter.

Saute the curry leaves for 20 seconds. Add the chopped chili and saute for another 20 seconds.

Mix in garlic and give it a light saute.

Add in milk and chicken bouillon cube.

Add all of the prawns and cook for about 2-3 minutes, stirring frequently.