Sriparna Guha Roy
Prawns never tasted so good! Try out this scrumptious Bengali delight!
1 tender green coconut
250 gms medium sized prawns
50 gms grated fresh coconut
2 tbsp ground mustard
2 green chillies
½ tbsp Turmeric powder
3 tbps Mustard Oil
Salt (to taste)
Slice the tender coconut at the top and retain the lid aside. Make a hole at the top to drain out the coconut water and the pulp.
Retain the coconut water and pulp
Slice off the base of the coconut also so that it can rest vertically.
Make a paste of mustard and green chillies
De-shell and de-vein (clean) the prawns thoroughly
Marinate with salt and turmeric for 10 mins
In a bowl, mix the grated coconut, coconut pulp, mustard-chilly paste, salt to taste, coconut water (little quantity) to make a thick paste.
Mix the paste with the prawns.
Add mustard oil (2 tbps) to the mixture.
Put the mixture in the emptied coconut shell.
Cover the shell with the sliced lid.
Place the coconut vertically inside a micro-wave oven.
Cook for 15 mins.
Delicious Daab-Chingri is ready to serve with boiled rice.