This traditional prawn dish made with fresh coconut is typical to the coastal areas of Karwar in Karnataka state, India.
To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the water. Break the coconut into smaller pieces to make the flesh easier to remove. Use a knife to remove the coconut by sliding it between the white flesh and the shell.
This recipe is amazing! I used king prawns instead and a lot less of the coconut, probably about 1/4 of the freshly grated coconut and I also used the coconut water a few minutes before taking it off the pan. It was so delicious. So simple and so flavourful. If you are thinking about trying this, don't, just do it! Thanks for putting this recipe up :-) - 24 Feb 2014
Used different ingredients. I used dessicated coconut that you buy at any store. The recipe is a little dry, but flavour delicious. I think the flavour would be enhanced if 100ml coconut milk or fish/chicken stock was added. - 21 Jul 2008
Used different ingredients. To make the recipe a little more juicy I used tinned coconut juice (since I did not use fresh coconut). I also did not want to burn up myself nor set my guests on fire so I used a lot less cayenne pepper. It was absolutely delicious (the leftovers the next day were even better after soaking in the spices for a whole night) - 21 Jul 2008