Daab Chingri

A Bengali delicacy where the prawn is cooked inside a tender coconut along with spices and the coconut flesh

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INGREDIENTS

· Prawns (peeled, 35-40) 1.5kgs

· Ginger garlic paste 100gms

· Sugar 20gms

· Onion paste 800gms

· Turmeric powder 10gms

· Red chilli powder 10gms

· Cumin powder 20gms

· Coriander powder 20gms

· Bayleaf whole 20gms

· White poppy seed paste 100gms

· Coconut milk 600gms

· Salt 10gms

· Green chilli slit 20gms

· Cinnamon powder 2gms

· Mace powder 1gm

· Tender coconut water and shells 2L

· Mustard oil 100ml

METHOD

1. Cut open the tender coconut from the top and reserve the water from the coconut.

2. Heat the mustard oil, add sugar and cook till dissolved.

3. Add ginger garlic add onion paste and cook without giving colour.

4. Add spice mixture of turmeric powder, cumin powder, coriander powder and red chilli powder along with water in the pan.

5. Simmer the mixture, add poppy seed paste and bay leaf.

6. Add tender coconut water, prawns and coconut milk. Cook them till the prawns are 3/4th done.

7. Season the prawns with salt, add slit green chillies and finish with cinnamon powder and mace powder.

8. Now fill in the coconut shells and seal them with dough.

9. Bake them at 230 centigrade for ten minutes.