Using coconuts and prawns, daab changri is a twist on what Canadians have come to expect as traditional Indian food.
Ingredients:
- 2 tender coconut (daab)
- 20-25 small prawns, shelled, deveined and chopped
- 1 tablespoon ginger- garlic paste
- 2 medium onions, finely sliced
- 4-6 green chillies, slit
- ½ coconut, scraped
- 2 tablespoons mustard paste
- Salt to taste
- 2 tablespoons mustard oil
- 1 teaspoon paanch phoron
- Refined flour (maida) dough, as required
Instructions:
- Cut off an inch from the top of the tender coconut and remove water, retain the top to act as a lid.
- Preheat oven to 220C.
- In a bowl mix prawns, onions, ginger-garlic paste, green chillies, coconut, mustard paste and salt to taste. Stuff the mixture into the tender coconut.
- Heat mustard oil in a non-stick pan. Add paanch phoron and when it crackles, pour it into the tender coconut.
- Cover the tender coconut using the top slice. Seal the top with the refined flour dough.
- Bake in the preheated oven for approximately forty-five minutes in which time the prawns should be cooked and mustard oil should have risen to the top of the shell.
- Remove the lid at the table while serving the dish.
Note: Paanch phoron is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and onion seeds.