daab chingri or prawns cooked in tender coconut shell recipe with detailed photos. It is a very popular Bengali dish. Tender coconut is called daab and chingri is prawn in Bengali language. So “Daab chingri” recipe is nothing but Prawns Cooked in a Tender Coconut Shell. We generally make it on some special occasion like Bengali new year or noboborsho, Durga puja. It is little time consuming dish, you have to give some extra time to make this dish. This is most popular dish in any Bengali reastaurent. Though you can make it at home also. Today I will show you how to make this finger licking recipe at home. To make this recipe you have to give little extra efforts. When you and your family will taste the dish, you will pat your back for giving such extra efforts.
daab chingri or prawns cooked in tender coconut shell is most popular recipe in Bengali cuisine
To make this dish you need to have fresh prawns, tender coconut with flesh, mustard oil and some other spices. The prawns absorb flavours and become very soft and aromatic as they cook. I had never seen a Daab Chingri cooked in my mom’s kitchen. I have also not tasted this dish in some Bengali reastaurent. Anyway, having heard so much about this dish, I wanted to make it at home. Few days back I had gone to market and got some fresh prawns. After that, I had a desire to cook Daab Chingri at home. I have made this dish using mustard paste, tender green coconut with thick flesh or malai, coconut water, mustard oil, green chilies and succulent prawns. To make this dish you need a green coloured tender coconut which shoud have adequeate malai or creamy flesh. The tender coconut imparts and subtle and distinct flavor to the dish. In addition, malai plays an important rolt to make this recipe delicious. Similarly, instead of frozen prawns, fresh prawns make the recipe more tastier.
You can see following seafood recipes from this blog.
Kakrar Jhal (Bengali Style Crab Curry)
Ingredients
- Green Tender Coconut ( with thick flesh or malai) - 1
- Prawns - 4 ( Jumbo )
- Mustard Seeds - 2 tablespoons
- Poppy Seeds - 2 teaspoons
- Green chilies - 2 (whole ) + 2 ( slited )
- Coconut Water - 1/2 cup
- Mustard Oil - 3 tablespoons + 2 teaspoons
- Turmeric Powder - 1/2 teaspoon
- Salt to taste
Instructions
- Wash the tender coconuts or daab and make bigger round shape hole on the top and take out the cutout portion intact for further use.
- Drain the coconut water into a bowl and keep it aside to make the gravy.
- Wash and shell the prawns and devein them.
- Mix the prawns with salt and turmeric powder and keep them aside for few minutes.
- Scoop out the malai/flesh of the tender coconut with help of a spoon and make a fine paste using grinder, keep it aside.
- Dry the grinder with cloth and grind poppy seeds to make a fine powder.
- Add mustard seeds and a pinch of salt with poppy seeds powder in the grinder, grind for few seconds.
- Add 2 tablespoons warm water and 2 green chilies with the mustard and poppy seeds powder and grind for few seconds to make a fine paste, keep aside.
- Take a bowl, add malai paste, mustard and poppy seeds paste, 3 tablespoons mustard oil, 1/2 cup coconut water, salt to taste, slited green chilies and prawns. Mix everything together very well. Keep aside this masala mixed prawns for 10 minutes.
- Now transfer these masala marinated prawns into the daab or tender coconut.
- Put the lid of the daab back on top to close the mouth.
- Cover the top of the coconut with alumenium foil.
- Place a steel plate in a pressure cooker, put the prawns filled tender coconut on the plate.
- Add 2 cups water in the cooker, make sure to check that the water level does not reach the top of the coconut.
- Cover pressure cooker with lid without weight and allow the prawns to steam for 25 –30 minutes on low flame.
- Daab chingri is ready to serve, pour 2 teaspoons mustard oil from top and mix with spoon, transfer into a bowl and serve with hot steamed rice.
Ingredients
- Green Tender Coconut ( with thick flesh or malai) - 1
- Prawns - 4 ( Jumbo )
- Mustard Seeds - 2 tablespoons
- Poppy Seeds - 2 teaspoons
- Green chilies - 2 (whole ) + 2 ( slited )
- Coconut Water - 1/2 cup
- Mustard Oil - 3 tablespoons + 2 teaspoons
- Turmeric Powder - 1/2 teaspoon
- Salt to taste
Instructions
- Wash the tender coconuts or daab and make bigger round shape hole on the top and take out the cutout portion intact for further use.
- Drain the coconut water into a bowl and keep it aside to make the gravy.
- Wash and shell the prawns and devein them.
- Mix the prawns with salt and turmeric powder and keep them aside for few minutes.
- Scoop out the malai/flesh of the tender coconut with help of a spoon and make a fine paste using grinder, keep it aside.
- Dry the grinder with cloth and grind poppy seeds to make a fine powder.
- Add mustard seeds and a pinch of salt with poppy seeds powder in the grinder, grind for few seconds.
- Add 2 tablespoons warm water and 2 green chilies with the mustard and poppy seeds powder and grind for few seconds to make a fine paste, keep aside.
- Take a bowl, add malai paste, mustard and poppy seeds paste, 3 tablespoons mustard oil, 1/2 cup coconut water, salt to taste, slited green chilies and prawns. Mix everything together very well. Keep aside this masala mixed prawns for 10 minutes.
- Now transfer these masala marinated prawns into the daab or tender coconut.
- Put the lid of the daab back on top to close the mouth.
- Cover the top of the coconut with alumenium foil.
- Place a steel plate in a pressure cooker, put the prawns filled tender coconut on the plate.
- Add 2 cups water in the cooker, make sure to check that the water level does not reach the top of the coconut.
- Cover pressure cooker with lid without weight and allow the prawns to steam for 25 –30 minutes on low flame.
- Daab chingri is ready to serve, pour 2 teaspoons mustard oil from top and mix with spoon, transfer into a bowl and serve with hot steamed rice.
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