Prawns with Freshly Grated Coconut, Green Chillies and Mustard Seeds (Chingri Daab)

A Bengali prawn dish cooked with mustard seeds, turmeric, and fresh coconut, typically served in a green coconut shell.

Gluten-Free Dairy-Free Seafood Curry Prawns Bengal

Estimated Nutrition

Calories

591.3

kcal / serving

2365.1 kcal total

Carbs

16.4g

per serving

65.4 g total

Fat

51.1g

per serving

204.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

250

Coconut Flesh

Fresh or frozen, blitzed in a food processor or grated

Liquids

250

Coconut Milk

NutsSeeds

tbsp

Black Mustard Seed

tsp

Turmeric

Ground

tsp

Salt

handful

Coriander

Chopped, to finish

OilsFats

tbsp

Mustard Oil

Or vegetable oil

Seafood

350

Prawn

Peeled raw

Vegetables

piece

Onion

Thinly sliced

piece

Green Chilli

With seeds, cut lengthways into sixths

Method

Scatter with coriander and serve.

Add prawns and chillies and simmer for 4 minutes until pink.

Bring the mixture to a boil and simmer for 5 minutes.

Add mustard paste, turmeric, coconut milk, grated coconut, and salt to the pan.

Heat oil in a heavy saucepan and fry onion for 10 minutes.

Blend mustard seeds with water in a food processor until a rough paste forms.