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Cut the top part of the green coconut to yield a large opening.
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pour out the water and reserve.
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Scoop out the tender coconut meat.
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Marinate the prawns with turmeric and salt.
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Make a smooth paste of mustard with salt and green chilies.
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preheat the oven to 200 degrees.
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Add a tbsp of oil in the pan and add the "paach phoron" and whole red chilies till it crackles.
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Add the onion followed by ginger garlic paste.
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Add the mustard paste and add the prawns and saute for a few seconds.Add 1/2 cup of coconut water.
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Check the salt.
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Transfer the contents into the green coconut shells .
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Add a tbsp of mustard oil on top.
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close the opening with a dough of flour.
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Bake for about 45 minutes at 170 degrees.
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Serve straight from the oven in the shell itself with steamed rice .