The concept of dolma—stuffed vegetables—came to Bengal through Armenian traders. Over time, it blended with Bengali cuisine, leading to unique versions like this coconut prawn-stuffed pointed gourd (potol) dolma, a festive delicacy across Bengal.
Ingredients used for Coconut Prawn Dolma Recipe:
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400g prawns
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500g pointed gourd (potol)
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3 tsp poppy seed paste
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1 tsp cashew paste
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1 tsp raisin paste
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2 tbsp sour curd (beaten)
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Sugar and salt to taste
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½ tsp turmeric powder
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1 chopped onion, 1 onion paste
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½ tsp coriander powder
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½ tsp cumin powder
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1 tsp Kashmiri red chili powder
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Green chilies to taste
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Mustard oil as needed
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Fresh coconut milk (from 1 grated coconut)
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Whole garam masala (2 cardamoms, 2 cinnamon sticks, 1 bay leaf)
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½ tsp garam masala powder
Also Read: Besan Barfi Recipe: A Sweet Treat for Every Occasion
Cooking Instructions:
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Prep Prawns & Potol: Marinate prawns with salt and turmeric, fry lightly, cool, and grind to a paste.
Peel potol, cut off the head, and scoop out the inside gently with a spoon. Marinate with salt and turmeric, then lightly fry. -
Make the Filling: Blend the scooped potol flesh with green chili, ginger, and a bit of grated coconut.
Fry this paste in oil, add cumin, coriander, turmeric, salt, and Kashmiri chili powder.
Add prawn paste and fried onions. Cook until it forms a thick mix. Cool and stuff into fried potol. -
Cook the Gravy: Heat oil, add whole garam masala and bay leaf. Sauté onion paste, poppy seed paste, green chili paste, turmeric, and chili powder.
Add salt, sugar, cashew and raisin paste, and cook well. Stir in beaten curd.
Place stuffed potol in the pan, coat with masala, and cook until oil separates.
Add coconut milk, cover, and simmer until done. -
Garnish & Serve: Sprinkle with grated coconut and serve hot with steamed rice.
