Daab Chingri (Prawns cooked in a tender coconut shell)

Daab chingri – an age old Bengali delicacy in which prawns are cooked inside a tender coconut shell. (Daab is tender coconut and chingri means prawns). The prawns are slow cooked with aromatic spices and coconut to get a tender, juicy, delicious mild curry that melts in you mouth and melts your heart at the first bite. It might sound too complicated, but trust me it isn’t. For me the most difficult step in making this is cutting the top part of tender coconut where I can put the prawn and spice stuffing in it; of course Mr. husband is more than happy to oblige 🙂 This aromatic, delectable dish is here to win your hearts.


daab chingri



Tender coconut – 2
Jumbo prawns – 4-5
Poppy seeds – 1 tbsp
Mustard seeds – 1 tsp
Green chilli – 2-3 or as per taste
Turmeric powder – 1 tsp
Salt to taste
Mustard oil – 2 tbsp
Grated coconut – ¼ cup
Wheat flour or atta – ¼ cup (to seal the tender coconut)


  1. Clean and devein the prawns. Click here for details on how to clean prawns. Set aside
  2. Carefully cut a hole on the top of tender coconut. Save the cut out part to be used as a lid later
  3. Drain the water from the coconut
  4. Scrape out the soft coconut flesh inside the tender coconut carefully. Set aside
  5. Grind poppy seeds into a fine powder in a coffee grinder
  6. Grind together coconut flesh from tender coconut, grated coconut, poppy seeds powder, mustard seeds, green chillies and salt into a coarse paste
  7. Mix mustard oil with the ground paste. Marinate the prawns with this mixture for at least 30 minutes in the refrigerator
  8. Carefully spoon in the marinated prawns along with marinade into the tender coconut shell
  9. Cover the top with the saved lid
  10. Knead the flour with water to form a stiff dough
  11. Using the dough, seal the top of tender coconut shell making sure there is no gap
  12. Preheat oven at 200 deg C
  13. Place the tender coconut in the oven and bake for 45-50 minutes. Turn off the oven and let the coconut sit in the oven for another 15 minutes
  14. Carefully cut the sealed dough from the coconut shell. Scoop out the prawns
  15. Serve hot with steamed rice


  • You may soak the poppy seeds in water and grind it into a paste instead of using coffee grinder
  • You may replace mustard seeds with ½ tsp mustard powder
  • I grind the marinade in a mortar pestle which gives it a slight different texture when compared to using a mixer or blender. 
  • If you don’t find tender coconut, place the marinated prawns in a deep oven dish, cover completely with aluminium foil and bake for 30 minutes