Narkel Shorsher Chingri

Description

 * Ethnicity - Bengali, East Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 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

Directions

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