Clean the shrimps/prawns. Feel free to discard the head and the shells. I like to leave it on as it enhances the flavor.

Place the clean shrimps in a big bowl. Sprinkle half of the salt and half of the turmeric powder. Give it a mix and leave it aside for 15 minutes.

Place a heavy bottom skillet on medium heat and pour 1 tablespoon of oil. When the oil heats up, layer the marinated shrimp/prawn and cook it for a minute on each side. It will be partially cooked. Take it off the hot pan into a separate plate and keep it aside to be used later.

To the same pan, pour rest of the oil and sprinkle the sugar followed by the bay leaf and the green cardamoms.

After 2 seconds, scatter the onion, garlic and ginger. Sprinkle rest of the salt and the turmeric. Stir and cook for 2 minutes.

Drop the tomato along with the tomato paste. The tomato paste adds a rich color to the dish but it’s optional. Trim the end of the green chili and add them. Give it a stir and then sprinkle the spice powder (cumin, coriander and chili). Stir and cook for 5 minutes or until the oil starts to release from the edges of the pan.

Layer the partially fried shrimp to the pan and stir it gently to coat the mixture all around. Pour the coconut milk along with ¼ cup of water. Cook for 3 more minutes. Check for salt and add any, if required.

Switch off the pan, garnish the curry with fresh cilantro and serve warm.