Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
Category:Indian Recipes
Category:Bengali
Category:Bengali Non-Vegetarian