Step-by-Step Instructions

1. 1.Soak Mustard Seeds

   Take 1 tablespoon of black mustard seeds and 1 tablespoon of yellow mustard seeds in a bowl. Pour hot water over them and let them soak for 2 to 3 hours.

2. 2.Prepare Poppy Seeds

   Take 1 tablespoon of white poppy seeds and add them to a blender. Blend until they form a fine powder.

3. 3.Blend the Paste

   Add the strained black and yellow mustard seeds (from Step 1) to the blender with the poppy seed powder. Add 2-3 de-seeded green chilies, 1/4 cup of sliced dried coconut, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of sugar. Add 1/4 to 1/2 cup of water as needed to achieve a smooth paste. Ensure all the coconut is finely ground.

4. 4.Combine with Yogurt

   Pour the blended mustard paste into a microwave-safe bowl. Add 1/4 cup of yogurt and mix everything thoroughly until well combined.

5. 5.Marinate Prawns

   Add 250 grams of cleaned and de-veined prawns to the mustard-yogurt mixture. Add 2-3 more de-seeded and sliced green chilies for flavor. Mix gently to ensure the prawns are fully coated.

6. 6.Add Mustard Oil

   Add 1 tablespoon of mustard oil to the mixture. Stir well to incorporate the oil into the marinade.

7. 7.Microwave the Prawns

   Cover the bowl with cling wrap. Place it in the microwave and cook for approximately 5 minutes until the prawns are cooked through and the curry has thickened. (Alternatively, you can steam this on the stovetop or cook it in a frying pan).

8. 8.Serve

   Carefully remove the cling wrap. Give the Chingri Bapa a good mix. If you prefer a thinner curry, you can add a bit of water at this stage. Serve hot with white rice.