Heat mustard oil. Fry shrimp and set aside. In same oil, add finely chopped onions and garlic, and grated ginger. Add bay leaf and dry red chilies. Stir fry until onion starts browning. Add turmeric and red chili powder and a pinch of garam masala. Stir fry for a few minutes. Add coconut milk. Cook for 5-10 minutes. Add shrimp, salt and a little bit of sugar. Keep on low heat for 20 minutes. Add green chilies at the 15 minute mark. Serve and enjoy!
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