Daab Chingri
Daab Chingri, a classic Bengali dish of prawns cooked insidea young coconut with spices and coconut meat, is truly a culinary treasureworth experiencing!
Servings 5 People
Calories 534kcal
Cost Rs 1000
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
Putting in mustard paste is up to you, but it makes it taste better. The same goes for coconut milk.
Nutrition
Calories: 534kcal | Carbohydrates: 33g | Protein: 38g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 0g | Cholesterol: 249mg | Sodium: 1708mg | Potassium: 1084mg | Fiber: 6g | Sugar: 9g | Calcium: 198mg | Iron: 6mg
