Wash and dry the prawns in a kitchen towel. Set aside.
Heat oil in a wok (kadai). Add bay leaves and green cardamom and fry for a few minutes.
Add sliced onions and fry till golden brown.
Then add the ground onion paste and the chilli paste. Fry for several mins adding a little water, to prevent the masala from burning.
Add the prawns. Stir thoroughly and then add the thin coconut milk.
Keep simmering in a high heat till the gravy reduces by half. Add salt to taste.
Finally add the thick coconut milk and simmer on a medium heat for 12 to 15 mins
Serve hot with rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.