Small prawns peeled and deveined
Tender coconut (daab)
Onions sliced thinly
Green chillies slit
1 1/2 teaspoons
Tender coconut flesh (malai) chopped
Whole wheat flour (atta) dough
Take a green coconut (daab), cut off an inch from top and drain the water and scoop out the flesh. Retain the top to act as a lid. Wash prawns thoroughly under running water.
Drain completely. Pre-heat the oven to 220°C/425°/Gas Mark 7. In a bowl mix prawns, onions, green chillies, coconut, ginger paste, garlic paste, salt, turmeric powder and tender coconut flesh.
Heat a non-stick pan. Add panch phoron and when the seeds crackle, add to the mixture. Stuff the daab with the mixture. Cover the daab using the reserved top slice.
Seal the top with atta dough. Bake in the preheated oven for approximately thirty minutes. Let it stand for ten more minutes. Open the seal just before serving.
Chef TipPanch Phoron is a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds. It is used extensively in Bengali cooking.