Chingri malaikari/Prawns in coconut gravy

This authentic Bengali delicacy is very common in bengali households and restaurants.
Ingredients
1.Medium to large size prawns cleaned and deveined/Galda chingri
2.Oil,salt,turmeric powder,cumin seeds,2cardamoms,2bayleaves,2dried red chillys,chilly powder
3.2table spoon grated coconut,1/2 cup coconut milk
4.One large size tomato,one large size onion finely chopped,ginger
5.Cilantro and green chillys
Method
1.Apply salt and turmeric on prawns
2.Heat 1 table spoon oil in a kadhai and stir fry prawns for 2mins and set aside
3.Now in a same kadhai add 2table spoon oil and put cumin seeds,bay leave,cardamoms and dried red chillys
4.Then add finely chopped onion and saute till its translucent
5.Now make a paste of tomato.coconut and ginger
6.And add in the kadai then add chilly powder and cook till it separates oil
7.Now add prawns and coconut milk,green chillys,chopped coriender leaves and cook covered on a medium flame...if you need thin gravy add slight water.
8.Cook for 8 minutes and check if salt is required and keep 2mins on standing time.
9.Serve hot with plain rice.
Note:You can make whitish gravy restricting turmeric powder
Incase you have any suggestions feel free to comment.