1. Wash 16-18 head-on shrimp thoroughly. While cleaning them, look for the orange gooey roe goodness. Dont discard it! Just squeeze it on to the cleaned shrimp. Sprinkle salt, turmeric.
Save the shells in another bowl, and boil /microwave with a glass of water to make stock.2. In a tsp of ghee/ butter, saute shrimp on low heat until pink; remove from heat. Heat another tablespoon of ghee/butter in the same pan. Fry 2 bay leaves, 4 cardamom, 4 cloves, 1"cinnamon, 2 grated onions till translucent.
3. Sprinkle some of the stock and a tsp of red chilli powder and fry until oil separates. Add 1" grated ginger and a tsp of mustard paste; continue to fry until onions are dark brown, sprinkling stock to prevent burning.
4. Finally add the shrimp, its juices, and a cup of coconut milk. Simmer, and adjust salt. Add 2 tbsp of scraped coconut.
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