Wednesday, April 30, 2008

Dab Chingri


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

  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.
  4. Bhunno (simmer) till oil leaves the sides.
  5. Add ginger paste and stir.
  6. Add poppy and cashew paste and bhunno till it smells of roasted nut.
  7. Add cummin and green chilli paste.
  8. Cook for 2 minutes and add milk and coconut milk.
  9. Simmer for about 15 minutes till gravy is set.
  10. Add the prawns and simmer till cooked.
  11. Add the water of green tender coconut and reduce to pouring consistency.
  12. Add salt to season.
  13. Cut the ends of the green coconut and preserve the shell of the head for covering.
  14. Pour the curry into the shell.
  15. Cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
  16. Serve hot in the shell garnished with fresh coriander leaves.

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