A beautiful dish where prawns are cooked with, in and served in a tender coconut. The dish oozes the nutty flavor of coconut and compliments the delicate prawns; hence, eating this becomes a memorable experience. You must make it to believe it!
DAAB CHINGRI
Ingredients
15-20 prawns, cleaned, deveined and washed
1 shell of tender coconut
1 tsp turmeric powder
Salt to taste
4 tbsps mustard oil
1½ tsps panch phoran
1 medium onion, sliced
1 tbsp garlic paste
1 tbsp ginger paste
3 tbsps fresh scrapped coconut
½ cup tender coconut, chopped
2-3 green chillies, slit
Readymade whole wheat flour dough for sealing
Fresh coriander sprig for garnish
Method
1. Preheat the oven at 200˚C.
2. In a bowl, add prawns, ½ tsp turmeric powder, salt and mix well. Keep aside for 10-15 minutes.
3. Heat 2 tbsps mustard oil, let it smoke. Add the prawns and sauté well. Cook for 2 minutes and set aside.
4. Heat remaining mustard oil in the same pan, let it smoke, add panch phoran and let the seeds splutter. Add onion and sauté well till translucent. Add garlic paste, ginger paste and mix well.
5. Add remaining turmeric powder, scrapped coconut, tender coconut flesh, green chillies, mix well and cook for 1 minute.
6. Add a little water, salt and mix well. Add the prepared prawns and mix well. Cook for 1-2 minutes and take it off the heat.
7. Stuff the hollow coconut shell with the prepared prawns mixture and cover the top with whole wheat dough disc and seal by pressing the edges using a fork. Bake for 15-20 minutes.
8. Transfer to a serving bowl, garnish with coriander sprig and serve hot.
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