To get full access to the blog and recipes , please become a member by pressing the ' follow ' tab .
Please email me at email@example.com
Monday, 15 October 2012
This is my take on the popular and so creative Bengali dish where
prawns are cooked sealed in a green coconut shell , cooking in the sweet
juices of coconut water balanced out mainly by ' paanch poran ' and
mustard paste .
500 Grams Prawns Shelled - keep tails. 1
Large Green Coconut - cut the top , retain the liquid . Scoop out the
coconut cream for later use , and with a sharp knife broaden and deepen
the coconut cavity , enough to hold the prawns and liquids.
1 Medium Sized Onion Chopped. 1" Ginger -cut thin and longish. 1 Tablespoon Minced Garlic The Paste : 1 Teaspoon Garlic Paste. 2 Tablespoon Freshly Ground Rai 1 Tablespoon Panch Phoron or a powder of equal amounts of cumin, mustard, fenugreek and fennel seeds . Paste of 2-3 Dried Red Chilies. 1 Tablespoon Mustard Oil. Salt Juice of Half a Lemon
Marinate the prawns in ' the paste ' for about 15-20 minutes.
Meanwhile , in a wok add 1 tablespoon M oil , when hot add the onions
garlic and ginger , saute 1 minute next add prawns and saute for another
minute to seal flavors. Remove prawns , add the coconut water and the scooped out coconut cream back into the wok , reduce to about 1 cup .
Put prawns into the coconut shell , pour in the liquid . Place the cap
back on the coconut , seal with atta , and bake in the oven for 1 hour
at 220C. I am told you can micro it for 10 minutes but I havent tried
that. The flavor is brilliant as the heated up coconut shell infuses it's brilliant aromas into the prawns and gravy !