| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- Medium Prawns Deshelled and deveined
- 1 no large Daab (tender coconut)
- 1 Small Onion
- 2 cloves of Garlic
- 1/2 tsp Green Chilli Paste
- 2 tbsp Mustard paste
- 1/4 tsp Panch Phoron
- 3 tbsp Mustard Oil
- turmeric powder
- Wheat Dough/Aluminium Foil (to seal the coconut)
Ingredients
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Instructions
- Begin by scraping the coconut flesh properly, and making a smooth paste using the coconut-water.
- Cut the bottom of the coconut and make it flat so that it can stand inside an oven or a pressure cooker.
- Cut its head a little larger and bigger so the stuffing can be added easily added.
- Keep the lid separately.
For the shrimp mixture
- Heat oil in a pan.
- Add panch phoron masala and wait till it crackles.
- Now add onion and garlic and fry well.
- Take these cooked spices and mustard oil into a large mixing bowl.
- Add mustard paste, chilli paste, turmeric, salt, coconut paste and coconut water.
- Mix everything together, add shrimps to this paste and coat them well.
- Stuff this shrimp mixture inside the scraped coconut shell and seal its lid with dough.
- Preheat the oven to 220 degree and cook for about 45minutes.
- Once done, let it cool down and empty the prawn mixture into a bowl.
Alternate method:
- Stuff the shrimp mixture inside coconut, seal the lid with dough.
- Put the coconut inside pressure cooker.
- Add some water to the cooker.
- Close the lid and cook over medium heat, let the cooker whistle thrice.
- Once the vapour gets released completely, remove from cooker and serve!