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Green coconut (which has started to form layers of cream inside) 1  
Prawns              500   grams
mustard oil             3   tablespoon
salt                            1   teaspoon
turmeric powder   1/2   teaspoon
onion                        1  
garlic cloves            6  
tomato                      1  
ginger (1 inch)         1  
green chillies           4  

home made mustard paste (ready made mustard powder is an easier option but would recommend home made paste)  3   tablespoon

Detailed Steps to Make Daab Chingri

Take a tender coconut (green coconut) which has started to form soft layers of coconut inside. Make a whole (2x2 inches) on the top keeping the cutout to use as a lid later. Drain out the coconut water inside into a separate bowl and keep the coconut aside.

Make a paste of onion, garlic, ginger, green chilies and tomato

Remove the prawns from shells and marinate with salt, turmeric powder and mustard oil(1 table spoon)

Make a semi liquid paste of 3 tablespoon of mustard powder (home made mustard seed paste would be recommended) with coconut water (3-4 tablespoons).
Cook the marinated prawns for 2 minutes in microwave and keep aside.

Heat oil(2 table spoon) in a pan. Add paste of onion, garlic, ginger, tomato and green chili.

When the paste well cooked and all the water is released (approx 5 minutes), add the semi-liquid mustard powder paste and cook for 2 minutes genger, tomato and green chili.
 Add the microwaved prawns and cook till the gravy is thick.
Pour the entire content of the step in the coconut, and then add 4 cut green chilies.

Cover the cut portion of the coconut with the coconut lid.
Put the coconut in the microwave and cook for 10-15 minutes.

Take out the lid of the coconut, check if the prawns are soft. If required may be cooked for 5 minutes more. Serve with rice.

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