Chef – Simmi Mallick
Serves – 4
Time – 1 Hour to prepare
INGREDIENTS Shrimps, deshelled and deveined 1 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 Salt Turmeric powder Wheat dough/aluminium foil (to seal the coconut)
METHOD Scrape coconut flesh properly and make a smooth paste using the coconut-water. Cut coconut-bottom and make it flat so that it can stand inside an oven or a pressure cooker. Cut its head in a slightly bigger round shape, it will help while stuffing. Keep the lid safely. For the shrimp mixture Heat oil in a pan. Add panch phoron masala and let it crackle. Now add onion and garlic, fry. Add cooked spices and oil in a large mixing bowl. Add mustard paste, chilli paste, turmeric, salt, coconut paste and coconut water. Mix well, now add shrimps to this paste and mix well. Stuff the shrimp mixture inside coconut and seal its lid with dough. Preheat the oven to 220 degree and cook for about 45minutes. Your dish is ready.