Yes , thanks. many thanks i love prawns as it is.
This Bengali delicacy is an exercise in innovation. Fresh tiger prawns (chingri) are marinated in a delicious green chilli and mustard paste and then inserted into fleshy and tender green coconuts (daab) and slow cooked till the prawns are tender and have absorbed all the flavours of the coconut. This dish cooked right is sophisticated, simple and just bursting with flavour. The mustard, prawn and tender coconut compliment each other to create a dish that is creamy golden sunshine with a taste of the sea. The early inventors would have no doubt been inspired by the Chingri Malai Curry (prawns cooked in a rich coconut gravy) to experiment and create a version which could only be described as its progenitor--albeit a more regal dish with greater show-off factor. Without a bias, the best daab chingri I have had is the one that my mother makes, where the prawns melt-in-your mouth leaving behind a symphony of chilli-laced mustard pungency ...more

Source: wiki

Not really I am away fm Sea foods

Not much