Monday, February 29, 2016

Daab Chingri

Hello friends,

Today I am posting a Bengali recipe called 'Daab Chingri'. 'Daab' means tender coconut and 'Chingri' means prawns. That makes prawns cooked in tender coconut.


Tender coconut - 2 nos
Prawns - 500 grams
Onion - 1 cup sliced
Cashew nuts - 7-8 nos
Poppy seeds - 2 tbsp (soaked in water for 1 hr)
Mustard seeds - 2 tbsp (soaked in water for 1 hr)
Green chilly - 3 nos
Garlic - 3 nos
Ginger - 1/2 inch
Mustard oil - 2 tbsp
Panchforan - 2 tsps (Mixture of Cumin seeds, fenugreek seeds, nigella seeds, mustard seeds and fennel seeds)
Turmeric - 1 tsp
Asafetida - 1/2 tsp
Wheat / refined flour - 1 cup
Salt as per taste


1. Scrap tender coconut and water from the coconut. Keep the coconut cover for further use.

2. Heat 1 tbsp mustard oil in a pan. Add sliced onion, ginger and garlic in it.
3. Saute it for 2 minutes. Add soaked poppy seeds and mustard seeds in it. Mix well.
4. Fry this for 2-3 min, then, add half of the tender coconut to it. Mix well.

5. Make a smooth paste of it. Use coconut water to bring it to the correct consistency.

6. In a bowl add prawns and apply little turmeric, asafetida and salt as per taste.
7. Fry these prawns in a pan for 2 minutes.

8. Remove these prawns in a bowl. Add remaining tender coconut, green chilly and onion - cashew paste in it. Mix all well.

9. Take the tender coconut shell. Fill each coconut with prawns mixture add 1 tbsp of mustard oil on it.

10. Cover each coconut and seal it with a dough made from wheat flour or refined flour.
11. Apply  Panch phoron on that dough for garnishing.

12. Preheat the oven at 200 degree Celsius for 10 minutes.
13. Place the two coconuts in oven for baking. Cook it for 30 minutes.

14. After 30 minutes the dough would be cooked.
15. Open the coconut by cutting off the seal. Serve Daab chingri with steamed rice or roti.