Daab Chingri

Ingredients:

·         1 Daab or Tender coconut. Make sure it is really tender so that the white kernel is soft.
·         5 large size chingri or raw prawn
·         4 to 5 green chilly slit
·         1 chopped onion
·         1 inch long ginger grated
·         2 to 3 cloves of garlic paste
·         1 tsp of turmeric powder
·         2 tsp of mustard seed
·         1 tsp of panchpohron or Bengal Five Spices
·         Some atta or flour dough
·         Mustard oil salt and sugar to taste

Method:

·         Heat mustard oil in a pan then add panch phoron or Bengal five spices which will provide a good flavor.

·         When panch poron is crackle in oil then add the onion and sauté for 5 mins in a medium heat. Then add grated ginger and garlic paste. Stir well and cook it for 3-4 mins until the raw flavour is gone.

·         Now keep it aside and let it cool.

·         Make a hole on the top of the coconut. Do not throw away the lid as you’ll need to seal the coconut while cooking the shrimp

·         Retain coconut water and scrap out the coconut kernel.

·         In a blender add the coconut water and kernels and grind well so that you will get a nice thick coconut gravy. Again in the blender add slit green chilli and mustard seeds and make a paste .

·         In a bowl, mix the prawn with salt and turmeric powder then add the fried mixture, mustard paste, and coconut mixture  and mix well

·         Put the mixture of chingri inside the daab.

·         Put the lid back on the coconut and seal the edges with atta dough so that the flavour remains inside.

·         Preheat oven at 450 degree F and then let it cook for 45 mins.

·         Remove the coconut when done and take out the sealed atta from the edges.