Coconut Shrimp Curry in Indian Spices

Heat a large non-stick wok over medium flames. Add 3 tablespoons of oil and heat it then add the shrimp. Sauté the shrimp till they turn pink and are cooked through. (This takes about 6). Put the shrimp into a medium bowl.

Now heat the same large pan over medium heat. Add remaining oil and the butter, bay leaf, whole red chilies and the onion and sauté till onions are translucent (3 minutes). Add ginger-garlic paste and sauté for 2 minutes. Then add the sugar and all of the spices. Saute for 3-4 minutes. Now add coconut milk and green chilies and sauté for 4 minutes. Add cooked shrimp, sauté and cover the wok with a lid and let it cook on medium heat for 3-4 minutes.

Take off the lid, stir it one last time and switch off the heat. Decorate with ginger and green chili julienne and serve hot.