When the wok is hot, add the mustard oil and let it heat, and then add the kalonji.

When you can smell the beautiful aroma of kalonji or kala jeera, then add the smashed garlic and green chilies.

Fry it until it turns light brown.

Then add the prawns (pre-boiled with salt and turmeric) and lightly stir-fry them.

Next, add the boiled green taro leaves or kochu shak. Add salt to taste and half tsp of turmeric. Fry it for five minutes.

When cooking, make sure you do it over high heat to completely dry out the water. Once the water has completely dried up, you can turn off the flame. (Pro Tip: I keep turning the shak gently as it dries, so it cooks evenly without sticking to the kadai.)

Chingri Kochu Shak is ready.