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.
For more Bengali recipes, click here.
For more meat and seafood recipes, click here.
- 2 tender coconut
- 4-5 jumbo prawns
- 1 tablespoon poppy seeds
- 1 teaspoon mustard seeds
- 2-3 green chilli or as per taste
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoon mustard oil
- ¼ cup coconut grated
- ¼ cup wheat flour (atta) to seal the tender coconut
- Clean and devein the prawns. Click here for details on how to clean prawns. Set aside
- Carefully cut a hole on the top of tender coconut. Save the cutout part to be used as a lid later
- Drain the water from the coconut
- Scrape out the soft coconut flesh inside the tender coconut carefully. Set aside
- Grind poppy seeds into a fine powder in a coffee grinder
- Grind together coconut flesh from tender coconut, grated coconut, poppy seeds powder, mustard seeds, green chillies and salt into a coarse paste
- Mix mustard oil with the ground paste. Marinate the prawns with this mixture for at least 30 minutes in the refrigerator
- Carefully spoon in the marinated prawns along with marinade into the tender coconut shell
- Cover the top with the saved lid
- Knead the flour with water to form a stiff dough
- Using the dough, seal the top of tender coconut shell making sure there is no gap
- Preheat oven at 200 C (390 F)
- 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
- Carefully cut the sealed dough from the coconut shell. Scoop out the prawns
- Serve hot with steamed rice
- You may soak the poppy seeds in water and grind it into a paste instead of using a coffee grinder
- You may replace mustard seeds with ½ teaspoon mustard powder
- I grind the marinade in a mortar pestle which gives it a slightly 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