West Bengal Recipes
 
Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)  
   
4 Small Servings

Ingredients
1 lb. shrimp - shelled and
deveined
2 tablespoon water
1 tablespoon black mustard
seeds
1 large coconut
2 hot chiles 2 tablespoon mustard oil
1/2 teaspoon salt wet dough made of 3 tablespoon of flour
1/4 teaspoon turmeric  

Method
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.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 630 Carotene ( μg ) 12.6
Protein (g) 79.8 Vitamin C (mg) 0.0
Carbohydrate (g) 12.15 Mg  (mg) 15.53
Fat (g) 29.12 Na  (mg) 1.92
Fibre (g) 1.1 K  (mg) 31.95
Minerals (g) 20.15 Mn  (mg) 0.35
Calcium  (mg) 4957.5 Zn  (mg) 0.48
Phosphorus  (mg) 1425.7 Cr  (mg) 0.004
Iron  (mg) 1.31    

Modification
Use other sea food that is low in fat like prawns.

Ingredients
1 lb. prawn 2 tablespoon water
1 tablespoon black mustard
seeds
1/2 coconut
2 hot chiles 2 tablespoon mustard oil
1/2 teaspoon salt wet dough made of 3 tablespoon of flour
1/4 teaspoon turmeric  

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 282
Protein (g) 24.13
Carbohydrate (g) 11.43
Fat (g) 15.48
Fibre (g) 0.65
Minerals (g) 2.36