Daab Chingri / Green Coconut prawn

By: sonia.paul
Average: 5 (4 votes)
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Serves: 4 Prep Time: 45 Minutes Difficulty: Easy Ingredients

20/22 medium size shrimps (de-shelled and de-veined ....you can keep the tail part, if you wish)

1 daab/tender coconut [with medium thick soft flesh]..(scrape it properly and make a smooth paste using the water...keep the rest of water aside to use separately)

1 small onion (pasted)

1 tea spoon garlic paste

1 tea spoon ginger paste

1 tea spoon green chilli paste

2 table spoon poppy seed/posto paste

2 table spoon mustard paste

1 table spoon melon seed/charmagaj paste

1/4 tea spoon five spices/panchforon

Mustard oil (as required)

Salt

Atta/maida dough (enough to seal the coconut)

Methods

Step1 Cut the coconut-bottom and make it flat..so that it can stand inside oven or a pressure cooker.

Step2 And cut it's head in a slightly bigger round shape...it will help you while stuffing. Keep the lid safely.

Step3 Heat 2 or 3 table spoon oil in a pan.

Step4 Sprinkle panchforon and let it crackle. Don't burn it.

Step5 Now add onion and garlic paste. Fry until raw smell disappears.

Step6 Now add ginger paste and fry until done.

Step7 Pour cooked spices in a large mixing bowl.

Step8 Add mustard paste, poppy seed paste,melon seed paste,chilli paste,turmeric, salt, coconut flesh paste and 3 table spoon mustard oil. Mix well.

Step9 Lastly add shrimps into this paste and mix really well with the spices.

Step10 Stuff this spices and shrimp mix inside the coconut shell and seal it's lid with atta dough.

Step11 Preheat the oven in 220'C...and cook about 30-35 min. OR Put the Coconut inside a pressure cooker and pour about 3 cups water in pressure cooker...water level should be halfway of the coconut..close the lid and wait until 3 whistle in medium heat.Let the vapour get released completely..and cautiously take it out. OR Cook it in lowest flame, covered with a lid...until done.

Step12 Enjoy it with plain steamed rice.

Notes
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