Narkel Shorsher Chingri

== Description ==
* Ethnicity - Bengali, East Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
* 1 lb. Shrimp - shelled and deveined
* 1 tablespoon black mustard seeds
* 2 hot Thai chiles
* 1/2 teaspoon salt
* 1/4 teaspoon turmeric
* 2 tablespoon water 
* 1 large coconut
* 2 tablespoon mustard oil
* wet dough made of 3 tablespoon of flour 
== Directions ==
# 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.
Category:Bengali Meat Dishes
Category:Bengali Recipes
Category:Black mustard seed Recipes
Category:Coconut Recipes
Category:Coconut milk Recipes
Category:Indian Recipes
Category:Mustard oil Recipes
Category:Mustard seed Recipes
Category:Shrimp Recipes
Category:Turmeric Recipes