Daab Chingri is a traditional Bengali dish where prawns are cooked inside a tender coconut, infusing the curry with a unique and rich flavor. This dish is perfect for special occasions and is sure to impress with its presentation and taste. The combination of prawns, mustard-poppy seed paste, and tender coconut creates a symphony of flavors that is truly irresistible.
Daab Chingri is a staple in Bengali cuisine, often prepared during festive occasions and family gatherings. The key to a perfect Daab Chingri lies in the freshness of the prawns and tender coconut, as well as the balance of spices in the curry.
Daab Chingri (Prawns in Tender Coconut)
Ingredients
For the Daab Chingri:
- 500 grams prawns cleaned and deveined
- 1 tender coconut daab
- 1/2 cup coconut milk
- 2 tbsp mustard oil
- 1 large onion finely chopped
- 2 green chilies slit
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp mustard seeds
- 1 tsp poppy seeds khus khus
- 1 tsp grated coconut
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Tender Coconut
- Carefully cut the top of the tender coconut to create a lid. Keep the lid aside.
- Scoop out the coconut water and set it aside. Scrape out the tender coconut flesh and keep it aside.
Step 2: Make the Mustard-Poppy Seed Paste
- Soak the mustard seeds and poppy seeds in water for 15 minutes.
- Drain and grind them into a smooth paste with a little water.
Step 3: Cook the Prawns
- Heat mustard oil in a pan over medium heat.
- Add the finely chopped onion and sautรฉ until golden brown.
- Add the ginger-garlic paste and sautรฉ until the raw smell disappears.
- Add the turmeric powder, red chili powder, and salt. Mix well.
- Add the cleaned prawns and cook for 5-7 minutes until they turn pink and are cooked through.
- Add the mustard-poppy seed paste, grated coconut, and coconut milk. Mix well and cook for another 5 minutes.
- Add the scraped tender coconut flesh and mix well.
Step 4: Assemble and Cook in the Coconut
- Pour the prawn mixture into the prepared tender coconut.
- Place the slit green chilies on top.
- Cover the coconut with its lid and secure it with kitchen twine or foil.
- Place the coconut in a steamer and steam for 20-25 minutes.
Step 5: Serve
- Carefully remove the coconut from the steamer.
- Garnish with fresh coriander leaves.
- Serve the Daab Chingri hot with steamed rice.
Tips and Information
- Tender Coconut:ย Ensure theย tender coconutย is fresh andย has enough fleshย inside.
- Mustard Oil:ย Mustard oil adds aย distinct flavorย to the dish. Ifย unavailable, youย can use vegetableย oil.
- Steaming:ย Steaming the prawns inside theย coconut enhancesย the flavor andย aroma of theย dish.
Making Daab Chingri at home allows you to enjoy this exotic dish with fresh ingredients. Whether you’re familiar with Bengali cuisine or trying it for the first time, Daab Chingri is sure to become a favorite.
