DAAB CHINGRI

Prawns flavoured with panch phoron and cooked in a tender coconut shell

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Ingredients

Prawns (kolambi/jhinga), peeled and deveined	1 cup
Tender coconut	1 small
Salt	to taste
Turmeric powder	1/4 teaspoon
Mustard oil	1 tablespoon
Panch phoran	1/2 teaspoon
Onions, sliced	2 medium
Ginger paste	1 teaspoon
Garlic paste	1 1/2 teaspoons
Green chillies, slit	4-5
Coconut, scraped	1/4 cup
Tender coconut flesh (malai), chopped	1/4 cup
Whole wheat flour (atta) dough	as required

Method


Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid.

Preheat oven to 220°C.

Add salt and turmeric powder to the prawns. Mix and set aside.

Heat mustard oil to smoking point. Cool slightly and add paanch phoron. When the seeds splutter add onions and sauté.

Add ginger and garlic pastes, green chillies and coconut and continue to sauté for two minutes.

Add one cup of water and stir. Add prawns and stir. Add coconut flesh and adjust salt.

Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough. Place in the preheated oven and cook for about twenty minutes.

Open the lid and serve hot.

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