Clean and devein the prawns. Sprinkle salt, turmeric and red chilli powder, mix well and keep the prawns aside.

Soak the poppy seeds in warm water for about ten minutes and then grind to paste.

Add a little salt to the mustard powder and make a paste with a little water. (Alternatively, you can grind 1 tbsp of mustard seeds to paste).

Peel and cube the potatoes. Chop the onions and coriander leaves. Slit the green chillies.

Heat oil in a frying pan. Toss in the marinated prawns and lightly sauté them. Don’t overcook them. Drain and remove.

Next, put in the potatoes and sauté them till they turn slightly brown. Remove with a slotted spoon and keep aside.

In the same pan put in kala jeera and allow it to pop. Next add the onions and green chillies. Sauté till the onions brown.

Add ½ tsp of ginger paste and fry.

Tip in the poppy seeds paste and mustard paste. Stir it well and cook for 4-5 minutes.

Sprinkle red chilli powder and cumin powder. Combine well.

Add the prawns and potatoes. Mix well. Sprinkle salt and sugar, pour in 1 cup of water and cook covered for-7-8 minutes till the posto gravy thickens and the potatoes are soft. Top with a teaspoon of mustard oil. Remove and garnish with coriander leaves.

Serve Chingri Posto with steamed rice.