Light the clay stove or gas stove, and heat the kadai or wok.

Add some oil to the wok and heat it. Then, add the chopped potatoes, salt & ¼ tsp of turmeric. Fry the potatoes and set them aside. (Pro tip: Heat mustard oil until it smokes lightly. This removes the raw smell.)

Next, fry the prawns in the same oil lightly and set them aside. (Pro tip: Cook the prawns until they turn slightly golden and curl into a loose "C", or else they will be rubbery in the end).

Add some more oil to the pan, and then add the cumin, bay leaf, and dry chilies. Let them fry.

Add the chopped onion and fry until it turns light brown.

Now, add the ginger and garlic paste, and stir it well to eliminate the raw smell.

Add 1 tbsp of water, and then add all the powdered spices such as ¼ tsp of turmeric, chili powder, coriander powder, and cumin powder. Add a pinch of salt.

Add the prawns to the masala and stir well.

Include the banana blossom and cook it for 5 minutes, adding ¼ tsp of turmeric & 2 tbsp of water.

Add a pinch of salt and cover it with a lid for 10 minutes.

Finally, add the garam masala and ghee. (Pro tip: Let it rest for five minutes. This will allow the flavors to settle and the masala cling better.)

Mocha Chingri is ready.