1. Blend ginger and garlic until fine. Set aside.
2. In blender, blend onion with 1/3 cup of oil, and place it in separate bowl.
3. Sprinkle ½ teaspoon each of salt and turmeric on shrimp. Mix well.
4. Place a non-stick pan on flame, heat 2 tablespoons of oil, and sear shrimp in it. Transfer shrimp to a bowl.
5. In the same pan, heat remaining oil over medium flame. Drop onion paste and bay leaves in it. Saute and cook for about 10 minutes or until light brown. Stir occasionally.
6. In a small bowl, combine cumin, ½ teaspoon turmeric, ginger garlic paste, and 2/3 cup of water. Mix well.
7. Pour the mixture into the pan with onions. Turn the heat to low, and cook for about 5-8 minutes. Stir constantly to avoid burning.
8. Drop salt, green chilies, and shrimp. Mix well. Cook for 2-3 minutes.
9. Pour coconut milk, and give it a good stir. Simmer for 2-3 minutes or until shrimps are just cooked. Add water if required.
10. Taste and adjust seasoning of salt and sugar.
11. Drop cardamom powder, and ghee. Mix well.
12. Serve malai curry with hot steamed rice.