Heat Nutralite in a non stick pan.
Place prawns in a bowl, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, salt, 1/2 teaspoon red chilli powder, 2 teaspoons lemon juice and mix well. Set aside to marinate for 15 minutes.
Add green cardamoms, cloves, 2 teaspoons garlic paste, 2 teaspoons ginger paste to the Nutralite and sauté.
Add tomato puree and mix. Add a little water and let it cook.
Skewer the prawns.
Add salt, 3/4 teaspoon red chilli powder to the gravy and mix. Add 1/2 teaspoon garam masala powder, dried fenugreek leaves and honey and mix well.
Drizzle some oil over the burning coals in the bar-b-cue and as the flames rise, keep the skewers on the grill placed over the coals and cook. Drizzle the remaining marinade over the prawns and cook, rotating the skewers a few times till the prawns are cooked from all sides.
Remove the prawns from the skewers and add to the gravy and simmer for 1-2 minutes.
Add fresh cream and mix.
Transfer into a serving bowl, garnish with a swirl of cream and a coriander sprig and serve hot.