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Recipe info
Category: Fish And Seafoods
Rating: 0.00
Contributor: jbfubit
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Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)
This is an untested recipe from the net, posted by Siddharth Dasgupta. Siddharth says- "It is a very uniquely Bengali recipe. [Today] gas burners have replaced the traditional coal burners. When these coal burners were in use, this recipe was a cinch in the dying embers of the afternoon coals".
Makes 4 small servings.

1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour

Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.
Put the shrimp mixture in the coconut halves with the mustard oil and the whole chiles. Put the two halves of the coconut together and use a thin rope of dough to seal the joint. Put the coconut in the oven and bake for 45 minutes at 400 degrees. The author suggests that the preferred method is to barbeque the coconut among coals --- The coconut is left in the dying embers until the outer layer is well charred --- about 1/2 hour.

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