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Prawns cooked in tender coconut shell
Method
- Shell, clean and remove heads from fresh prawns.
- Chop into small pieces.
- Slice the onions in half and then slice lengthwise very fine.
- Slit green chillies.
- Grind mustard seed to a very fine paste with a little water.
- In a bowl, mix all the ingredients, finally adding oil and then mix thoroughly.
- Stuff the daab with this mixture and use the top half-inch slice as a lid. Seal with a piece of foil to cover the top of the daab.
- Bake in a 350 degrees F for approx. 1 hour in which time the prawns should be cooked and the mustard oil should have risen to the top of the shell.
- This dish is best when served in the daab shell and makes a glamourous addition to a buffet table.
Ingredients:
1 kg. prawns
250 gms onions
6-12 green chillies
1 grated coconut
2 tbsp mustard seeds
1 tsp powdered turmeric
1&1/2 tsp salt
4-6 tbsp Mustard oil
1 tender coconut/daab cut into half-inch from top horizontally and water removed
1 kg. prawns
250 gms onions
6-12 green chillies
1 grated coconut
2 tbsp mustard seeds
1 tsp powdered turmeric
1&1/2 tsp salt
4-6 tbsp Mustard oil
1 tender coconut/daab cut into half-inch from top horizontally and water removed
RECIPES BY REHANA KHAMBATY
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