Bengali Coconut Shell Prawn Curry – 55-Minute Recipe
A fragrant Bengali prawn curry cooked in a coconut shell, bursting with mustard, poppy seed, and coconut flavors. The dish is assembled quickly and offers a comforting, slightly spicy taste that pairs perfectly with steamed rice.
Recipe by House of Johnson· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
Ingredients
- prawns
- 1 tsp brown mustard seeds
- 1 tsp yellow mustard seeds
- 1 tsp poppy seeds
- a pinch sugar
- a pinch salt
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 coconut flesh
- coconut water
- 0.42 cup coconut milk
- 1 tbsp mustard oil
- 1/2 tsp turmeric
- 1 green chilli
Dough
- flour
- water
Instructions
- 1Grind the brown mustard seeds, yellow mustard seeds, and poppy seeds together until a fine powder forms.
- 2Add the fresh green/tender coconut flesh to the ground spices and grind everything into a smooth paste.
- 3Stir in a pinch of salt, a pinch of sugar, the cleaned prawns, and 0.5 tsp turmeric; mix well to coat the prawns.
- 4Pour in the coconut water from the fresh coconut followed by 100 ml coconut milk, stirring to combine.
- 5Transfer the mixture into a cleaned coconut shell or a heavy pot.
- 6Drizzle 1 tbsp mustard oil over the surface and add the slit green chilli.
- 7If using a coconut shell, preheat the oven to 392°F, cover the shell tightly (or seal with the dough made from flour and water), and bake for about 40 minutes. If using a pot, seal with a tight‑fitting lid or foil and simmer on medium heat for 15–20 minutes.
- 8Remove from heat, let rest briefly, and serve hot with simple steamed rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Grind spices with coconut first
Combine the ground mustard and poppy seeds with fresh coconut flesh before adding the prawns.
Seal the shell tightly
Cover the coconut shell tightly with dough or a lid to retain moisture during baking.
Choose cooking method accordingly
If using a pot, seal with a lid and simmer 15–20 minutes; if using a coconut shell, bake for about 40 minutes.
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
55 min estimated total time for 4 servings.
Explore related saves
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Bengali Coconut Shell Prawn Curry?
- About 55 minutes in total: 15 minutes of prep and 40 minutes of cooking.
- How many servings does this Bengali Coconut Shell Prawn Curry recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Bengali Coconut Shell Prawn Curry recipe come from?
- It was shared by House of Johnson on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.