Peel the garlic and onion and chop roughly, including the ginger.
Take a knife and carefully cut through the curve of the prawn, along the length and about halfway through to butterfly the prawns if you prefer.
Melt the oil and tablespoon of butter in a saucepan over a medium heat.
Add the chopped onions, garlic and ginger then stir and add the lid.
Cook over a low heat, stirring occasionally for about 10 minutes. The vegetables should be soft but not coloured.
Add the turmeric, clove tops, chilli, coriander, cumin and stir over a medium heat for 1 minute.
Next, add the salt, pepper, water, ground almonds and saffron.
Bring the mixture to a boil and simmer for 5 minutes.
Mix the water and cornflour together and stir into the sauce if required.
Allow the sauce to cool slightly then liquidise with a stick blender or blender.
Fry for a few minutes, turning once, until the prawns are opaque and cooked through. Reserve a few prawns for garnish at this point.
Add the sauce to the prawns and add the crème fraiche.
Cook over a medium heat for a minute or until hot.
Serve garnished with the flaked almonds and reserved prawns.