A signature Bengali delicacy where the Prawn cooked under Tender Coconut along with spices and coconut flesh; Daab Chigri is worth trying for!
- Jumbo Prawn: 8-10 (500-750 g)
- Tender Coconut: 4 (big size with flesh)
- Coconut Milk: 1 cup
- Coconut water: 2 cup (use from the tender coconut itself)
- Mustard Paste: 2 Tbsp.
- Onion Paste: 5 Tbsp.
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Tomato paste: 5 Tbsp.
- Green Chili: 3-4
- Bay leaf: 1
- Green Cardamom: 2
- Red Chili: 1
- Cinnamon Stick: 1”
- Turmeric Powder: 1 Tbsp.
- Cumin Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Sugar: 1 Tsp.
- Salt: to Taste
- Mustard Oil: 5 Tbsp.
- Ghee: 1 Tbsp.
- Wheat Flour: 5-6 Tbsp.
Preparing Tender Coconut for making Daab Chingri:
- Wash Tender Coconut and scoop upper portion of each Tender coconut and keep the scooped portions for further use.
- Strain the water from the coconut and keep 2 cup water aside for cooking the prawns.
- Leave the flesh of coconut as it is within.
Cleaning and Frying Prawn:[url href="https://kitchenofdebjani.com/wp-content/uploads/2016/05/Making-of-Daab-Chingri-part-1-300x188.jpg"][/url]
- De-vein Prawns and wash 2-3 times under running water.
- Marinade Prawns with half of the Turmeric Powder and ½ Tsp. Salt and leave for 15 minutes.
- Heat oil in a pan and fry Prawns one by one and strain from oil to use in next step.
Cooking the Prawns:[url href="https://kitchenofdebjani.com/wp-content/uploads/2016/05/Making-of-Daab-Chingri-part-2-300x200.jpg"][/url]
- In remaining oil (after frying Prawns) add Ghee and heat properly.
- Temper the Oil and Ghee mixture with Bay leaf, Dry red chili, and Cinnamon and Green Cardamom.
- Add Onion paste to the tempering and cook till the paste leaves the side of the pan.
- At this point add Tomato paste, Mustard paste, and Ginger Garlic paste and cook until oil separates.
- Now add Coconut Milk and cook for 5 more minutes.
- Add Red Chili Powder, Turmeric Powder, Cumin Powder and Garam Masala Powder to the mixture along with Salt and Sugar and cook until the mixture leaves the side of the pan.
- Add 2 cup of coconut water and bring it to boil.
- When the mixture reduces to half add fried Prawns and cook for around 5 minutes and switch the flame off.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/05/Making-of-Daab-Chingri-part-3-300x188.jpg"][/url]
Cooking the Prawn within Tender Coconut to finish the dish in Oven:
- Make a dough of the wheat flour.
- Set Oven in 180-degree c and pre-heat for 10 minutes.
- Fill each coconut with Prawns and gravy one by one.
- Try to not to overload the Tender coconuts.
- Now places 1 slit green chili over the prawns placed in the coconut and close the tender coconut with the scooped head and seal with the wheat dough.
- Place Tender Coconuts filled with prawn within the oven and in “Broil” mode cook for 40 minutes in 180-degree c.
- Leave the tender coconuts as it is within oven until the temperature drops completely.
- Take Tender coconut out of the oven and break the seal using a knife.
- Very carefully take out the Prawn cooked under coconut with the coconut flesh or Daab Chingri and serve with hot steamed rice.
Cooking the Prawn within Tender Coconut to finish the dish in Pressure Cooker:
- In case Oven is not available place Tender coconut filled with Prawns within a pressure cooker before pouring 1 cup of water and cook with the lid and weight on for 2 whistles comes out.
- Only one coconut can be cooked if using a pressure cooker.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/05/Bengali-Daab-Chingri-300x300.jpg"][/url]
Adding Mustard paste is optional but it enhances the taste.
Same applies to Coconut Milk.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Fish, Sea Food, Side
- Cuisine: Bengali