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Recipes

Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

This is a popular dish in Bengal, where of course both prawns and coconut abound. It’s normally served in a whole green coconut there, but that’s a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it’s also delicious with some rice and flatbreads.

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Ingredients