Which literally translates to prawns in tender coconut juice.

This is not my recipe but have tried it from here.  The steaming pic is mine though

Ingredients:

Small Prawn - 600 gms
Onion Paste - 80 gms
Milk - 120 ml
Coconut Milk - 80 ml
Cummin Paste - 2 tsp
Green Chilli Paste - 2 tsp
Ginger Paste - 1 tbsp
Poppy Seed Paste - 2 tsp
Cashew Paste - 2 tsp
Lemon Juice - 1 lemon
Salt - to taste
Oil - 100 gms
Fresh Coriander Leaves - 15 gms
Whole Green Coconut - 4 nos

Method:

• Completely shell and de-vein the prawns, wash in cold water.
• Rub with lemon juice and salt and keep aside for 30 minutes.
• Taken oil in a handi and add onion paste. Bhunno (simmer) till oil leaves the sides. Add ginger paste. Stir.
• Add poppy and cashew paste and bhunno till it smells of roasted nut. Add cummin and green chilli paste.
• Cook for 2 minutes and add milk and coconut milk. Simmer for about 15 minutes till gravy is set.
• Add the prawns and simmer till cooked.
• Add the water of green tender coconut and reduce to pouring consistency. Add salt to season.
• Cut the ends of the green coconut and preserve the shell of the head for covering.
• Pour the curry into the shell and cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
• Serve hot in the shell garnished with fresh coriander leaves

This is one of the traditional recipes of Bengali cuisine.

I usually make it somewhat differently.. but this is something I tried after reading various recipes over the web.

Ingredients:

• 8 pieces of Hilsa
• 2 - 3 green chillies
• I medium onion sliced and fried till brown.
• 1/2 cup yellow and black mustard seeds
• 1/4 tsp of turmeric
• 1/2 cup grated coconut
• 2tbsp mustard oil
• Corrainder leaves for garnishing
• salt to taste

Method

1. Soak the black and yellow mustard seeds for about half an hour in hot water. This makes the seed soft and easy to grind.
2. Grind the soaked mustard seeds with salt, green chillies and coconut till you have a paste.
3. Take a big bowl and smear the paste on the fish with your hands.
4. Add the fish to two bowls and lay them flat.
5. Spread half of the fried onions on top on each bowl.
6. Add 1 tbsp each mustard oil to the bowls of fishes over the paste.
7. Finely chop corriander leaves over it and cover the bowls and add to a water bath or a pressure cooker one on top of the other and steam it for 20 minutes. You can steam the bowls separately as well.  ( you can steam all in one bowl if you have a big pressure cooker.. )
8. If the paste is too dry, sprinkle some water before steaming so that you can have little gravy.
9. Serve with hot rice.

PS: I liked adding coconut to the paste. It gives a nice light flavor along with the mustard.

You can also try these variations

• Variation 1
• Variation 2

Mum and dad being here, we have vegetarian three to four days a week. Thought of cooking something interesting instead of the same old veggies.. Found this fast to cook and good to eat as well.

Ingredients

• Colocassia (arbi) - 20 - 25 ( 250 gms)
• Onion - 1 medium sliced
• Ginger - 1/4 inch andGarlic - 7-8 cloves grated /crushed
• Green Chillies - 2-3
• Curry Leaves - 8-10
• Corriander Leaves for garnishing
• Peanuts - 3 tbsps
• Sesame Seeds (Til) - 1 tbsp
• 3 tbsp oil ( I used 1 tbsp)
• Panch Phoron - 1 tsp ( five spice mixture )
• Tamarind Pulp - 2 tbsps
• 1/2 tsp Turmeric powder
• 1 tsp red chilli powder
• 1tsp coriander power
• 1tsp cumin powder
• Salt to taste

Method

1. Boil arbi in a pressure cooker. I gave it 3 whistles in low flame. Peel the cover after it gets boiled and keep aside.
2. Roast peanuts and sesame seeds separately and make a paste of it with little water after the mixture is grated.
3. Heat the oil in the wok and add the panch phoron.
4. Add curry leaves and sliced onions and saute for sometime till onions turn brown.
5. Add the grated ginger garlic along with green chilli and stir the mixture.
6. Add the tamarind pulp, turmeric powder, chilli powder, cumin powder and coriander powder and saute for 3 to 4 minutes on low heat.
7. Add the peanut sesame seed paste and fry till the oil separates.
8. Add two cups of water and bring it to a boil and simmer for 4 to 5 minutes.
9. Add the arbi ( colocassia) pieces to this gravy and cover and simmer it for 6 to 7 minutes.
10. Add the chopped coriander for garnishing and serve it with rice.

PS : This recipe is courtesy one of the recipe books of Sanjeev Kapoor.