Shrimps, deshelled and deveined
1 large daab (tender coconut)
1 small onion
2 cloves of garlic
1/2 tsp green chilli paste
2 Tbsp mustard paste
1/4 tsp panch phoron
3 Tbsp mustard oil
Wheat dough/aluminium foil (to seal the coconut)
coconut flesh properly and make a smooth paste using the
Cut coconut-bottom and make it flat so that it can stand inside an oven or a pressure cooker.
Cut its head in a slightly bigger round shape, it will help while stuffing.
Keep the lid safely.
For the shrimp mixture
Heat oil in a pan.
Add panch phoron masala and let it crackle.