MasterChef recipes: Bhapa Chingri Ahaa

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Ingredients:

8 – 9 pcs - Small Prawns
4 tbsp - Khus Khus (Poppy Seeds)
1 - Large Onion
5 - Hari Mirch (Green Chilies)
1 tsp - Haldi (Turmeric Powder)
1 tsp - Kalonji (Nigella Seeds)
 4 tbsp - Pisi hui Rai (Mustard Paste)         
1 cup - Sarson ka Tel (Mustard Oil)
3 tbsp - Hara Dhaniya (Fresh Coriander Leaves)
4 halves - Scraped out Coconut Shells
¼ kg - Gehu ka ata (Whole wheat flour)
2 – 3 tsp - Oil

Method:

Wash and de-vein prawns, add salt and haldi powder and leave in a strainer to drain for about 5 minutes. Mix mustard paste with khus khus and 2 of the green chilies and grind in a mixer. Combine this mixture in a bowl with the drained prawns. Add kalonji and the sarson ka tel and set aside to marinate for half an hour.

After the prawns have marinated, chop the onion and hara dhaniya and add them to the marinade. Put the mixture into one half of a scraped out coconut shell and add some sarson ka tel.  Join the coconut shell with the other half and use the atta dough to seal the two together.
Place a small steel bowl in a 5 lt pressure cooker and place the sealed coconut shell in it. Pour a cup of water into the pressure cooker and close and cook for 25 minutes.

Serve with white rice.