Make a paste of Mustard Seed by adding little salt and water.

Now mix a cup full of water with the Mustard Paste and using a strainer strain the liquid to discard the husk. Keep it aside.

Peel Potatoes and cut them into medium-thick wedges and rub some turmeric Powder.

Chop Tomatoes and slit green chilies.

Wash and clean Prawns and de-shell and de-vein those.

Rub clean Prawns with some Turmeric Powder and Salt and leave for 10 minutes.

Heat Oil in a Pan and fry Potatoes on medium flame till potatoes soften.

Strain fried potatoes from oil and keep fried potatoes aside.

In the remaining oil fry Prawns in medium flame and remove from the oil.

Now temper remaining oil with Nigella seed.

Add chopped tomato and slit green chili to the tempering and cook for 2-3 minutes in medium flame till tomato softens.

Now add Mustard paste to the tempering along with Turmeric Powder, Red Chili Powder, and Salt.

Add 2 Cup water and bring it to boil.

Now add fried potato wedges and fried prawns to the curry

Cook for around 6-7 minutes on low flame.

Add water in between to adjust the level of curry.

Aloo Chingrir Shorshe bata diye Jhal is typically served with curry on the thinner side. However, you may adjust the level based on your preference.

Drizzle some Mustard Oil before removing the curry from the heat.

Serve Aloo Chingrir Shorshe bata diye Jhal with hot steamed rice.