Clean and wash your shrimp with salt. Pat dry with a paper towel. Season with red chili and turmeric powder.
Heat your pan on high, then add in your oil. Let it heat up for a minute, then add in your shrimp. Don't crowd the pan or else the shrimp will give out too much water.
Fry for 2-3 minutes until the shrimp gets some char, then scoop out of the pan.
Turn your heat down to medium. Add in your onions and sauté until they start browning. Then add in your cinnamon, bay leaves, cloves, and black pepper pods. Fry for a minute.
Then throw in your ginger and garlic paste. Fry until the raw smells are gone.
Then add in your cumin, corriander, gorom mosholla and a splash of water. Reduce again. Fry for a few seconds in the oil.
Add in another splash of water and reduce again until the oils come out. Repeat this step for 10-15 minutes until the onions are super soft and the spices are nice and aromatic, adding water and making sure never to burn the spices.
Then once your base is ready, stir in a bit of flour and your salt.
Then add back in the fried shrimp, all the juices, your cream or coconut milk, and whole green chilis.
Simmer for a few minutes to let the sauce come together, adding a splash of water to thin it out if needed. Serve hot with some white rice or polao, and enjoy!