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+ servings

Daab chingri

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.
5 from 1 vote
Course Side Dish
Cuisine Bengali, Indian
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs


  • 2 tender coconut
  • 4-5 jumbo prawns
  • 1 tbsp poppy seeds
  • 1 tsp mustard seeds
  • 2-3 green chilli or as per taste
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp 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℃
  • 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 tsp 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
Nutrition Facts
Daab chingri
Amount Per Serving
Calories 86 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 99mg4%
Potassium 38mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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