Description Edit

  • Ethnicity - Bengali, East Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

Directions Edit

  1. Completely shell and de-vein the prawns, wash in cold water.
  2. Rub with lemon juice and salt and keep aside for 30 minutes.
  3. Taken oil in a handi and add Onion paste. Bhunno (simmer) till oil leaves the sides. Add ginger paste. Stir.
  4. Add poppy and cashew paste and fry till it smells of roasted nut. Add cummin and green chilli paste.
  5. Cook for 2 minutes and add milk and coconut milk. Simmer for about 15 minutes till gravy is set.
  6. Add the prawns and simmer till cooked.
  7. Add the water of green tender coconut. Cook till reduced to pouring consistency. Add salt to taste.
  8. Cut the top end of the green coconut and preserve the shell of the head for covering.
  9. Pour the curry into the shell and cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half level.
  10. Serve hot in the shell garnished with fresh coriander leaves.

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