Sify Bawarchi
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Chingri bharat
By : Rehana Khambaty
Category : Prawn, Bengal
Servings : 3-4
Time Taken : 15-30 mins
Rating :
  1. If prawns are used, peel, clean and chop. If shrimps are large treat in a like manner.
  2. Piece three holes in the coconut at the end where 3 markings can be seen. Drain off water.
  3. In a large bowl, mix together the chopped prawns, mustard paste, chillies, onion and oil. Add salt to taste.
  4. Stuff the prawn mixture into the coconut through the three holes. When coconut is quite full (all the prawn mixture should be used) plug the holes with the flour dough. Cover coconut completely with foil to seal and press foil with hands to shape on to coconut.
  5. Bake coconut in a hot oven for 2 hours after which remove foil and crack coconut in half. The meat of the coconut should have loosened from the shell and the fish and coconut should come out in two large chunks.
  6. Mash with fork and if too dry add a little more mustard oil.
  7. Add salt to taste and serve.
250 gms prawns or shrimps
1 whole semi ripe coconut
2 tbsps mustard paste or prepared mustard
2 green chillies, chopped fine
1/2 onion minced fine
Salt to taste
2/4 tbsp mustard oil
A little stiff flour dough
A piece of foil sufficiently large to completely seal coconut
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