Daab Chingri, a classic Bengali Prawn Side-dish, in which prawns are cooked inside a young coconut shell with aromatic spices and the coconut's own sweet flesh. It's a culinary experience you won't want to miss!
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Debani's Note
You might have noticed a string of reviews, travel stories, and experiences on Debjanir Rannaghar lately, but no recipes! Why? Well, I've been holding onto this one for about a month, ever since I made it. I received a special request for an authentic Daab Chingri, and the person even offered to pay!
It was a new and exciting experience for me to cook this dish for a friend, a loyal reader of my blog, and the wife of another friend.
What's funny is that after making Daab Chingri for "N," I loved it so much I made it again the very next day for my family! And now, I'm excited to share my version of this classic Bengali dish with you.
A recipe not for beginners
Daab Chingri is a traditional Bengali delicacy where prawns (ideally jumbo prawns, also known as Galda Chingri) are cooked inside a young coconut, along with its tender flesh. This dish always seemed challenging to me, especially when trying to stay true to the authentic cooking process. This prawn preparation is heavenly to eat, even though making it can feel a bit difficult! But trust me, when it's done right, it's absolutely worth the effort. Maybe that's why I kept putting off writing down the recipe, but as they say, better late than never! So here it is. While the spices used in Daab Chingri are similar to those in Chingri Maacher Malaikari, the cooking method gives each dish a completely unique and delicious flavor.
Daab Chingri Recipe Tips
I used about 1 kg of prawns for Daab Chingri, and I used 5 large, young coconuts. I'll share the recipe for 500 g of large prawns, which needs around 3-4 large, young coconuts. Pick coconuts with thin, soft flesh inside. Even though "N" wanted to use Galda prawns, I like Bagda prawns best. Also, you'll need a little turmeric, a little salt, and a dash of love.
Recipe Card
Daab Chingri
Ingredients
- 750 g Jumbo Prawn 10 pieces
- 4 Tender Coconut big size with flesh
- 1 Cup Coconut Milk
- 2 Cups Coconut water use from the tender coconut itself
- 2 tablespoon Mustard Paste
- 5 tablespoon Onion Paste
- 1 teaspoon Ginger Paste
- 1.5 teaspoon Garlic Paste
- 5 tablespoon Tomato paste
- 4 Green Chili
- 5 tablespoon Mustard Oil
- 1 tablespoon Ghee
- 6 tablespoon Wheat Flour
Whole Spices
- 1 Bay leaf
- 2 Green Cardamom
- 1 Red Chili
- 1 Cinnamon Stick
Spice Powders
- 1 tablespoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt to Taste
Instructions
To get ready to make Daab Chingri with young coconut:
- Wash the young coconuts. Cut off the top part of each one and save those pieces for later.
- Pour the coconut water out and set aside 2 cups of it to cook the shrimp.
- Leave the coconut meat inside the coconut as it is.
Prep Work:
- Remove the veins from the prawns and rinse them well a few times.
- Mix the prawns with half of the turmeric and a half teaspoon of salt. Let it sit for 15 minutes.
To cook the prawns:
- Heat oil in a pan and lightly fry the prawns one at a time. Take them out of the oil to use later.
- In the oil that's left (after frying the shrimp), add ghee and heat it up.
- Add bay leaf, dried red chili, cinnamon, and green cardamom to the hot oil and ghee to flavor it.
- Add the onion paste and cook until it doesn't stick to the pan anymore.
- Then, add tomato paste, mustard paste, and ginger-garlic paste. Cook until the oil separates.
- Now, add coconut milk and cook for 5 more minutes.
- Add red chili powder, turmeric powder, cumin powder, and garam masala powder, along with salt and sugar. Cook until the mixture doesn't stick to the pan anymore.
- Let it come to a boil. When it has reduced by half, add the cooked shrimp. Cook for about 5 minutes, then turn off the heat.
Finishing the Daab Chingri in the Oven Using Young Coconut:
- Make dough using wheat flour.
- Set the oven to 180 degrees Celsius and let it heat up for 10 minutes.
- Fill each coconut with the shrimp and sauce.
- Be careful not to put too much in the coconuts.
- Put one cut green chili on top of the prawns in each coconut. Then, close the coconut with its lid and seal it with the wheat dough.
- Put the filled coconuts in the oven and cook them at 180 degrees Celsius using the "Broil" setting for 40 minutes.
- Leave the coconuts in the oven until it has completely cooled down.
- Take the coconuts out and cut open the seal with a knife.
- Carefully scoop out the prawns cooked in the coconut with the coconut meat, also known as Daab Chingri, and serve with hot rice.
Pressure Cooker Method
- If you don't have an oven, you can use a pressure cooker to cook the prawns inside the young coconut. Put the coconut with the prawns in the cooker, add a cup of water, close the lid with the weight, and cook until you hear two whistles. You can only cook one coconut at a time this way.
Notes
Nutrition
Related Recipes
Pairing Daab Chingri
Have you tried the Bengali Daab Chingri recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Daab Chingri recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Moumita Malla says
Wooow...have been looking for this recipe from a long time.. loved the recipe and spices you used