Heat oil in a deep bottomed pan.
Throw in the crushed green cardamom, cloves, cinnamon and bay leaves. Allow the spices to splutter.
Once the spices have released their aroma, stir in the onion paste, sauté till light brown.
Now add the ginger paste and green chilli paste. Continue to cook over a medium flame till the raw smell of onions is no longer there.
Lower the flame, gently pour in the coconut milk, while stirring continuously, sprinkle in the salt and sugar.
Very gently, place the fried chingri barfi in the curry, allow the curry to simmer, some 5-7 minutes.
Adjust seasonings, finish with a generous dollop of ghee. Serve hot.