You can prepare the poppy seeds paste and the mustard seeds paste separately for this recipe, or they can be made together in a food processor.

For the poppy seeds paste, rinse 1½ tbsp poppy seeds under running water in a strainer, and keep aside for some time.

For the mustard seeds paste, rinse ½ tbsp each of black and yellow mustard seeds under running water in a strainer, and set aside.

In a mixer-grinder, combine the washed poppy seeds, mustard seeds, green chillies, and a bit of water. Blend until a smooth paste forms, stopping to add more water if necessary.

Add the grated coconut to the paste and mix again. Keep this spice paste aside for later use.

You can also use store-bought mustard powder instead of mustard seeds paste for this recipe. If using mustard powder, follow the package instructions for dissolving. 

Remove the stems from the fresh taro leaves and wash them thoroughly under running water.

Stack the leaves together to form a roll, then cut the rolled leaves into thin strips. Alternatively, you can chop them roughly if you prefer.

Transfer the freshly chopped leaves to a deep-bottomed pan or kadai, add some water, and cook over medium-low heat until they become coarsely soft and mushy.

Turn off the heat, transfer the cooked taro leaves to a bowl, and discard the boiling water.

In a bowl mix the prawns with ½ tsp of turmeric powder and ½ tsp of salt, keep aside.

Heat ½ cup mustard oil in a deep frying pan/Kadai. Add the prawns and sauté for 2 minutes over medium heat, remove from the heat and keep aside.

Temper the nigella seeds in the remaining oil. There should be 2 tbsp of oil in the kadai; if not, add some more at this stage.

Add the cooked taro leaves, salt, and ½ tsp of turmeric powder. Mix well and cook over medium heat for 4 to 5 minutes, stirring occasionally.

Next, add the spice paste, mix well, and cook for 3-4 minutes.

Add the sautéed prawns and ½ cup water, mix well, cover, and cook for 15 minutes over low heat, stirring occasionally.

The gravy will thicken during this time, and oil will float on top.

Add the sugar towards the end of cooking and continue to cook uncovered for an additional 2 to 3 minutes.

Turn off the heat and drizzle some mustard oil over the dish.

Transfer the delicious Kochupata Chingri to a bowl, serve it hot with steamed rice, and enjoy!