Shell, de-vein and wash the prawns. Then boil them.
When cooked, grind to make a smooth paste.
Chop two oinions into small pieces.
Mix in the salt, chopped onions, green chillies and cut coriander leaves. When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in breadcrumbs. Fry in hot mustard oil.
Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
Heat up oil in a pan. When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
Gradually stir in the coconut milk and a little salt.
Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
Serve hot with rice or pulao.