Step 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.

Step 2: Prepare Poppy Seeds

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

Step 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.

Step 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.

Step 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.

Step 6: Add Mustard Oil

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

Step 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).

Step 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.

• Add more water to thin the curry out if you find it too thick.

• De-seed green chilies if you prefer less heat, or keep them for a spicier kick.

• This dish can be steamed on the stovetop in a tiffin box or cooked in a frying pan instead of microwaving.

• Adjust the amount of green chilies to your preferred spice level.