Daab Chingri (Prawns cooked in a tender coconut shell) recipe.
Daab chingri is 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 your mouth and melts your heart at the first bite.
The first step in making this dish is to clean the prawns. If you would like to see the instructions on how to clean prawns, click here. Next, you need to carefully cut the top of tender coconut, drain the coconut water and scrape out the tender coconut flesh. This tender coconut flesh is then ground with poppy seeds, mustard seeds, green chilli and some freshly grated coconut. Mix this with some mustard oil and marinate the prawns in it. Spoon the marinated prawns into the tender coconut shell, seal it with some whole wheat dough making sure there is no gap, and bake in a preheated oven. The baking time really depends on the size of the tender coconut shell. For a medium-sized shell, it should take about 45 minutes.
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.
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