Chop the mocha florets and immediately immerse the florets in salted turmeric water (for making the salted turmeric waster, add 1.5 tsp salt and 1 tsp turmeric powder to the water).Drain the water and rinse a few times.Use a pressure cooker to pressure-cook it with 1 tsp salt and water just enough to submerge the florets. Pressure cook it for one whistle.Open the lid immediately and drain the liquid.Keep the mocha aside to cool it down

Wash the prawns properly.Marinate the prawns for around 20 minutes – 1 hour with 1 tsp salt and ½ tsp turmeric powder. Fry the prawns and keep aside

In a kadhai, heat around 12 tbsp mustard oil. Add the potato, cut into medium-sized cubes. Sprinkle 1 tsp salt while frying. Remove the fried potatoes on a plate. In the same oil, add the bay leaves, dry red chillies, cinnamon, cloves and green cardamom. Add the cumin seeds.
When the cumin seeds turn brown, reduce the flame and add a paste of turmeric powder, cumin powder, red chilli powder, ginger paste and salt. Sauté continuously until oil separates.

Add the boiled Mocha, fried raisins. Add the potatoes and continue sautéing, until the Mocha releases some oil. Now add the fried prawns
On a medium heat, continue cooking for 10 min. Add sugar, Bengali garam masala powder and slit, green chillies. Cook for 5 min, or until the sugar dissolves. Now, mix the ghee properly into Mocha Chingri.
Cover the lid and switch off the flame.Open the lid after 15 min and remove the Mocha Chingri into a serving dish.