Chingri Bhapa Recipe from Bangali Mashi's Kitchen

Bangali Mashi's Kitchen's Bhapa Chingri. Bengalis across the world love Bhapa Chingri; it's a delicacy and yet, it's one of the simplest things to make. Sharing with you our simple resto recipe which is a huge hit with our patrons!
Ingredients: (2 servings)
Chingri (Prawns) large, about 9-10
Mustard (black) 4 tablespoons
Mustard (yellow) 2 tablespoons
Ginger: 1 inch
Coconut : 2 inches
poppyseeds: 1 tablespoon
tomato: finely chopped 3/4 of one.

Method: Clean, wash, devein the prawns. Make a paste of all ingredients in a blender along with salt, a pinch of turmeric and about 4 green chillies. smear the prawn well with the paste. Check the pungency of the mustard. If it's too sharp, add a teaspoon or two of sour curd. Mix well. Add the chopped tomatoes. Heat the pressure cooker and upturn the prawn mix, Add half a tea cup of water. Dribble some raw mustard oil. Slit a couple of green chillies and plonk them into the cooker. Pressure cook on full steam for about three or four whistles. remove from gas and keep aside. Once the pressure trapped inside the cooker subsides, open it and serve along with steaming steamed rice. Pic given along with the recipe is of bhapa chingri in the plastic take-away container as it leaves the resto following an order. Make, eat, enjoy!