Today’s Special: Dab Chingrir Malaikari

Create a Free Slideshow

The maniktala macher bazaar was anxiously waiting for me this morning, when I arrived with my small bag. The prawn-vendor dedicated 1 Kg prawn @ Rs 300/Kg to me for cooking this menu. He also advised me how to cook it efficiently & effectively. Much ahead of him, I had planed to prepare this. So I went on to collect other ingredients. Following is the list of ingredients for 6 pcs:

You need 6 Golda prawns & 6 tender green coconuts. For preparing gravy, you need 2 midsize onions, 4 green chilies, 1 tsp zeera, 1 tsp ginger paste ( ada bata), 3 tsp poppy seeds ( posto bata), ½ tsp cashew nuts, cilantro leaves & ½ pcs coconut.

After cleaning & peeling the prawn, marinate it with salt & lemon juice for about 30 minutes. In a frying pan, heat oil and add onion, poppy seeds, cashew nuts, ginger paste, zeera & green chili paste with 2-3 mins interval in order as mentioned. After some time, it will smell like roasted nuts. Add, milk & coconut to it. Simmer for about 15 minutes and then add prawns. It will take almost 15 mins to cook.

Cut the top end of the tender coconuts and put the prawns with gravy into this. Add cilantro leaves. Put the top end over it. Then put it in a vessel filled in with hot water, so that 3/4th of the tender coconut is submerged. Keep it till the water is hot.

At the time of serving, just put this vessel on the oven.

Pinch: in order to keep the prawn straight, you can pierce a small stick lengthwise into the prawn before cooking. This will add to the artistic beauty of the menu.