Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

Quick recipe finder Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4-6

Recommended by

12 people

This is a popular dish in Bengal, where of course both prawns and coconut abound. It’s normally served in a whole green coconut there, but that’s a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it’s also delicious with some rice and flatbreads.

By Rick Stein From Rick Stein’s India

Ingredients

2 tbsp black mustard seeds
4–6 tbsp mustard oil or vegetable oil
1 onion, thinly sliced
1 tsp ground turmeric
250ml/9fl oz coconut milk
250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated
1 tsp salt
350g/12oz peeled raw prawns
4 fresh green chillies, with seeds, cut lengthways into sixths
handful chopped coriander, to finish

Method

Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.
Heat the mustard or vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes.
Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve.