Daab Chingri (Shrimps in Tender Coconut)

Daab Chingri (Shrimps in Tender Coconut) -

A traditional Bengali preparation of prawns cooked in mustard and filled inside a coconut to get a combined flavor of mustard and coconut cream.

Ingredients:

1 Green Coconut (which has started to form layers of cream inside)
500 grams Prawns
3 tablespoon Mustard Oil
1 teaspoon Salt
1/2 teaspoon Turmeric Powder
1 Onion
6 Garlic Cloves
1 Tomato
1 Ginger (1 inch)
4 Green Chilies
3 tablespoon Home Made Mustard paste (Ready made mustard powder is an easier option but would recommend home made paste)

Method:

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 & 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
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.