Shorshe Chingri Bhapa ~ Steamed Prawns in Mustard SauceWhat You NeedPrawns ~ 12-14 large sized ones. I used fresh ones, you can use frozen tooFor the PasteMutard Seeds ~ 3 tbspPosto or Poppy Seeds ~ 3 tspGreen Chilli ~ 3Salt ~ a pinchSoak in warm water for 30 minutes and then grind to a pasteThe Mustard-Poppy Seeds Paste ~ use almost 3/4th of the paste, makes little less than 1/2 cup. If the paste is too pungent for you, you can sieve the paste and use the more liquid mustardy water mixed with a little of the thick paste.Narkel or Grated Coconut ~ 1/2 cup fresh or frozen. You can use more if you wantYogurt ~ 1/4 cup thick beaten yogurt. Use 1/2 cup of yogurt for more gravy-ish dish.Sugar -- 1/4 tsp for a light sweet edgeTurmeric Powder -- 1/2 tspSorsher tel or Mustard oil ~ 2 tbspGreen Chilies ~ 8-10Salt -- to tasteHow I Did ItWash and shell the prawn and devein them as explained here in an earlier post on Prawn MalaikarMix the prawns with salt and turmeric and keep aside for half an hourMake a smooth paste with mustard seeds, poppy seeds, 3 green chillies, a little salt and water.In a container which you can steam or which you can put in the pressure cooker, mix the prawns with mustard paste, yogurt and salt according to taste. I also add just a pinch of sugar.Slit 4/5 green chillies and add to aboveAdd 2tbsp of Mustard Oil to this, drizzle liberally on top that isAdd some fresh grated coconut to this. If using frozen grated coconut defrost and then use.Now put water in the pressure cooker bottom and put in this container.I have a Futura Pressure Cooker and I steamed for 1 minute. In this pressure cooker, after the full pressure is built the time has to measured (no whistles), so I kept for 1 minute after the build up of full steam. In a whistling pressure cooker, you have to allow one whistle I guessTake it out and serve with hot white rice. For an extra kick drizzle little mustard oil before servingNote on making Mustard Paste: When I didnt have a wet grinder to make my mustard paste I used to dry grind the seeds in my coffee grinder and then mix the dry powder with a little vinegar, salt, and green chillies and keep for an hour or so. The wet grinder serves the purpose much better and makes a nice smooth paste with green chillies, and salt