Crabs cooked in tender coconut shell with its water and pulp.
It's very rare to find a fresh tender coconut here and finally I was lucky enough to find one.
Since I have been wanting to cook something with the tender coconut I thought of cooking some fresh crabs with it. The sweetness from the pulp and crabs and mustardy taste adds a beautiful flavor to the dish.
Do give it a try and let me know what you think about it and tag your seafood lover friends here.
Crabs 500grams small to medium size
Cut into half
Tender coconut medium size 1
Tender coconut water 1 and a nd a half cup (the water from the same coconut)
Tender coconut pulp of one coconut
Fresh shredded coconut 1/4 cup
Onion 1 large
Green chillies 3 (adjust according to your spice preference)
Mustard seeds 1 1/2 Tbsp
Salt to taste
Turmeric powder 1/4tsp
Any dough or aluminum foil for sealing
Make a hole in the tender coconut by removing the top layer and reserve it. Empty the pulp and water and keep it aside.
Flatten the bottom side of the tender coconut so that it will sit properly while baking.
Fry sliced onion and chopped garlic just till tender (around 3 minutes, do not caramelize or burn). Turn off the heat and allow it to cool down
In a blender add all the ingredients along with fried onion and garlic mushroom except crab and blend it to smooth paste.
Meanwhile just cook the crabs in a pan in medium heat for 1 to 2 minutes add salt for taste combine well.
Mix the ground paste and slightly cooked crabs and stuff into the tender coconut shell. Adjust the salt level before stuffing. Cover the hole of tender coconut with the piece that was removed and seal with any dough paste or aluminum foil and bake in the pre heated oven at 220 degrees for 45 to 50 min.
Tender coconut @luluhyperbh
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