Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.
Heat 1 tbsp. oil in a pan and fry the prawns till it changes colour. Drain and keep aside.
Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the ground paste and all the dry spices. Stir fry till the oil separates.
Add the saffron-milk and green chilies. Bring it to a boil. Add the fried prawns and simmer, covered for 2-3 minutes.
Add the coriander leaves and switch off the flame.
Serve with plain steamed rice.
