Daab Chingri Malaikari Ingredient ~ Small Prawn - 600 gms ~ Onion Paste - 80 gms ~ Milk - 120 ml ~ Coconut Milk - 80 ml ~ Cummin Paste - 2 tsp ~ Green Chilli Paste - 2 tsp ~ Ginger Paste - 1 tbsp ~ Poppy Seed Paste - 2 tsp ~ Cashew Paste - 2 tsp ~ Lemon Juice - 1 lemon ~ Salt - to taste ~ Oil - 100 gms ~ Fresh Coriander Leaves - 15 gms ~ Whole Green Coconut - 4 nos

Preparation:

• Completely shell and de-vein the prawns, wash in cold water.
• Rub with lemon juice and salt and keep aside for 30 minutes.
• Taken oil in a handi and add onion paste. Bhunno (simmer) till oil leaves the sides. Add ginger paste. Stir.
• Add poppy and cashew paste and bhunno till it smells of roasted nut. Add cummin and green chilli paste.
• Cook for 2 minutes and add milk and coconut milk. Simmer for about 15 minutes till gravy is set.
• Add the prawns and simmer till cooked.
• Add the water of green tender coconut and reduce to pouring consistency. Add salt to season.
• Cut the ends of the green coconut and preserve the shell of the head for covering.
• Pour the curry into the shell and cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
• Serve hot in the shell garnished with fresh coriander leaves.
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Preparation

• Cut the hilsa fish into darnes and wash well in cold water.
• Apply turmeric and salt on the fish and set aside for 20 minutes.
• Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
• Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
• Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
• Serve hot with boiled rice garnished with slit green chillies.

- Jayasree Chakraborty