Festival special ~ Bengali Traditional recipe ~ Daab Chingri / Spicy prawn curry in green coconut 1 large green coconut (Pulp and coconut water kept aside) 300g prawns (cleaned and marinated with salt & turmeric powder) 1 tsp cumin powder ½ tsp turmeric powder ½ tsp kashmiri red chili powder ¾ tsp salt 1 tsp sugar 1.5 tbsp onion paste ½ tbsp ginger paste 3 green cardamoms, 1 stick cinnamon, 4 cloves (crushed with little water) 4 sleeted green chilies 2 bay leaves 1 medium chopped tomato Heat 2 tbsp white oil You can also use little ghee with oil. Add bay leaves Crushed garam masala sleeted green chilies onion paste ginger paste Sauté on medium flame Sprinkle little water Add sugar, salt, cumin powder, turmeric powder, kashmiri red chili powder Chopped tomato Sauté on medium flame with little water Now add marinated prawns (not fried) Sprinkle little water Mix gently Add green coconut pulp Add ½ glass of green coconut water Flame to simmer Now take a green coconut empty shell. Pour prawns with gravy into green coconut shell. You can seal the green coconut opening portion with wheat flour dough or cover with green coconut round shaped disc like slice. Now place a 5 litre pressure cooker on oven. Inside the cooker first place a cooker net and then add amount of plain water. (you can use oven instead of cooker) Now keep this green coconut into cooker Cover the opening portion of green coconut shell with its large round disc shaped slice (here don’t need cooker lid) Now steam for 10-15 minutes on less medium flame Put off the flame and let it cool @ room temperature. Serve it with steamed rice or veg pulao. please like / share / comment & subscribe my channel.