Jamaibhog
(Son – In – Law’s Special)
Ingredients
Green coconut – 1
Shelled and dressed prawns – 1 cup
Basmati rice – 1/2 cup
Pineapple juice – 1 cup
Ginger green chilli paste – 1 tbsp
Sugar – 1 tbsp
A handful of chopped fresh coriander
Salt – to taste
Lime juice – 1 tsp
Pinch turmeric
Worcestershire sauce – 1 tbsp.
Method:
See to it that the green coconut has some tender meat in it. Cut a portion of the top of the coconut. Reserve the cut portion. Cut a slice from the bottom to enable the coconut to stand straight. The coconut seller will prepare it for you.
Pick and wash the rice and soak for 15 minutes. Add 1 cup of water to the pineapple juice and cook the rice in it till almost done. There may be some moisture still left.
Mix the rest of the ingredients with the rice and fill in the coconut. Do not pack too tightly. Join the top potion of the coconut and fix with atta dough.
Bake in a 200 degree C / 400 degree F oven for 30 – 40 minutes.
When cool enough to handle, break the top open and take the rice mixture along with some of the coconut meat. Serve hot.
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