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:

  1. Cut off an inch from the top of the tender coconut and remove water, retain the top to act as a lid.
  2. Preheat oven to 220C.
  3. 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.
  4. Heat mustard oil in a non-stick pan. Add paanch phoron and when it crackles, pour it into the tender coconut.
  5. Cover the tender coconut using the top slice. Seal the top with the refined flour dough.
  6. 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.
  7. 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.