Daab Chingri ( Prawn in Tender Coconut)

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Daab Chingri ( Prawn in Tender Coconut)





 ingredients:



  • grated coconut-  1 bowl
  •  Prawns (Medium ) - 250gm
  • daab(tender coconut)-1
  • panch phoron
    (Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • Onion- 1 (chopped)
  • Ginger - 1 spoon paste
  • Garlic -1 spoon paste
  • Cardamom - 2
  • Clove - 2
  • Cinnamon - 1" piece
  • Green Chilli - 2 -3
  • Salt to tasteMustard Oil - 4-5 tbsp
    •  
     METHOD 


    • Cut out the top of the  tender coconut with a  knife in a small rectangular shape  and keep the cut out part aside.
    •  Pour the coconut water in a separate bowl.
    •  Add salt and turmeric powder to the prawns. Mix and set aside.
    • Heat mustard oil  and add paanch phoron .
    • After crackling  add onion and saute. Add ginger-garlic paste,  and keep stirring. Add green chilli , a pinch of turmeric and red chilli powder.
    • Add prawns & cook to change its color light brown
    • add cardamom,cinnamon & coconut,make a good mixture
      • Pour the entire prawn curry mixture into the tender coconut, put the cut out lid back into the coconut and seal the mouth with the atta dough.
      • now put it in the gas oven(or preheated oven) for 30 minutes

    • Open the lid and serve hot.


    .......

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