Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)
Ingredients :
Method
Grind the mustard seeds, chiles, salt, turmeric and water into a smooth
paste in a blender. Marinate the cleaned shrimps in this paste for at least
10 minutes. Split the coconut in two and drain the coconut milk. The milk is
not used.
Put the shrimp mixture in the coconut halves with the mustard oil and the
whole chiles. Put the two halves of the coconut together and use a thin rope
of dough to seal the joint. Put the coconut in the oven and bake for 45
minutes at 400 degrees. The author suggests that the preferred method is to
barbeque the coconut among coals --- The coconut is left in the dying embers
until the outer layer is well charred --- about 1/2 hour.
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