You need defrosted, thawed prawns for these. See notes on how to thaw frozen prawns. In case you have not kept for thawing the night before, just place the frozen prawns in a bowl of water and keep for 15 to 20 minutes.

At the same time, soak mustard seeds and poppy seeds in water for 10 to 15 minutes.

After that, in a grinder, make a paste of mustard seeds, poppy seeds and 2 green chillies. Discard the water and instead, use 1 1/2 tbsp of mustard oil and milk. The grinding of this paste is essential to the cooking. The more you grind, the greater the punch you get from the sauce.

You might need more than 1/2 a cup of milk. That completely depends on the size of the mustard seeds but what we look for is a thick paste that is also easy to stir and coat the prawns.

Once the paste is done, take it out in a bowl. Add grated coconut, turmeric powder, red chili powder, salt and mix well.

Drain the water from the prawns and add the prawns to this paste. Give it a good mix and transfer the entire thing to a tiffin box.

Drizzle a couple of tbsp of mustard oil. You are free to add less or more of mustard oil. That is your choice. Add a few split green chillies.

Cover the tiffin box and place in a pressure cooker with an inch deep water and close the lid of the pressure cooker.

Cook for approximately 10 minutes or one whistle. When the steam has released, open the lid and carefully take the tiffin box out.

Shorshe bhapa chingri is ready to eat. Serve with steamed rice and enjoy your meal.