Monday, 15 October 2012

Daab Chingri

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 !

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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