Take a kadai. Add the remaining turmeric powder, the Kashmiri red chili powder, salt to taste, and 3 tbsp of mustard oil to the mustard paste. Mix them well.

Add the marinated prawns and coat them nicely with the paste.

Add the green chilies.

Put the kadai on the stove. Cover it with the lid.

Cook the gravy on a high flame until it comes to a boil. (Pro tip: Do not rush this process, and keep the lid on while bringing the gravy to a boil, which helps the prawns cook in their own juices.)

After the gravy starts boiling, slow cook it on low heat for 5-7 minutes.

Add 1 tbsp of mustard oil on top of the gravy. Cook it for 2 minutes with the lid on. (Pro tip: I drizzle the final spoonful of mustard oil over the gravy rather than stirring it in immediately, allowing its pungent aroma to come through.)

Your homemade prawn kadai paturi is ready.