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Dab Chingri
Category : Method
- Completely shell and de-vein the prawns, wash in cold water.
- Rub with lemon juice and salt and keep aside for 30 minutes.
- Taken oil in a handi and add onion paste.
- Bhunno (simmer) till oil leaves the sides.
- Add ginger paste and stir.
- Add poppy and cashew paste and bhunno till it smells of roasted nut.
- Add cummin and green chilli paste.
- Cook for 2 minutes and add milk and coconut milk.
- Simmer for about 15 minutes till gravy is set.
- Add the prawns and simmer till cooked.
- Add the water of green tender coconut and reduce to pouring consistency.
- Add salt to season.
- Cut the ends of the green coconut and preserve the shell of the head for covering.
- Pour the curry into the shell.
- Cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
- Serve hot in the shell garnished with fresh coriander leaves.
Ingredients:
small prawn - 600 gms
onion paste - 80 gms
milk - 120 ml
coconut milk - 80 ml
cummin paste - 2 tsp
green chilli paste - 2 tsp
ginger paste - 1 tbsp
poppy seed paste - 2 tsp
cashew paste - 2 tsp
lemon - 1
oil - 100 gms
fresh coriander leaves - 15 gms
whole green coconut - 4 nos
salt to taste
small prawn - 600 gms
onion paste - 80 gms
milk - 120 ml
coconut milk - 80 ml
cummin paste - 2 tsp
green chilli paste - 2 tsp
ginger paste - 1 tbsp
poppy seed paste - 2 tsp
cashew paste - 2 tsp
lemon - 1
oil - 100 gms
fresh coriander leaves - 15 gms
whole green coconut - 4 nos
salt to taste
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