Ingredients:

• 250 gms – Prawns or shrimps
• 1 whole semi-ripe Coconut
• 2 tbsp. – mustard paste or prepared mustard
• 2 green chillies, chopped fine
• 1/2 onion, minced fine
• salt to taste
• 2-4 tbsp. – Mustard oil
• a little stiff flour dough
• a piece of foil sufficiently large to completely seal Coconut

Method:

1. If prawns are used, peel, clean and chop. If shrimps are large, treat in a similar manner.
2. Pierce three holes in the coconut at the end where 3 markings can be seen. Drain the water.
3. In a large bowl, mix together chopped prawns, mustard paste, chillies, onion and oil. Add salt to taste.
4. Stuff the prawn mixture into the coconut through the three holes. When coconut is quite full (all the prawn mixture should be used) plug the holes with the flour dough. Cover coconut completely with foil to seal and press foil with hands so it clings on to the coconut.
5. Bake coconut in a hot oven for 2 hours after which remove foil and crack coconut in half.
6. The meat of the coconut should have loosened from the shell and the shrimp should come out in two large chunks.
7. Mash with fork and if too dry, add a little more mustard oil.
8. Add salt to taste and serve.