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.

Ingredients:

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

Recipe:

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.

Eel Fish Curry and dry

Ingredients:

Eel fish - 1/2 kg Fresh and cut into pieces.
Onion - 1 medium sized chopped
Dry coconut - grated 1/4 cup
Coriander leaves - 1/4 cup chopped
Fennel seeds - 1 tblsp
Coriander seeds - 1 tblsp
Ginger - 1 inch
Garlic - 5-6 cloves
Asofedita - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 4 tblsp
Coriander powder - 1 tblsp
Salt as per taste
Lemon for garnish


Recipe:

1. Wash the fish and cut it into pieces. Apply 1 tsp of asofedita and 1/2 tsp of turmric to these pieces.
2. Grind onion, grated coconut, coriander leaves, 2-3 garlic cloves, ginger, fennel seeds, corainder seeds in a very fine paste.
3. Heat oil in a pan. Add remaining crushed garlic cloves and fry for a minute. Add grinded paste and saute it for 2 minutes.
4. Add 1 tsp turmeric, 2 tblsps red chilly powder, coriander powder and salt as per taste. Mix it thoroughly till it starts to ooze out the oil.
5. Then add 2 cups of water to it and let it boil.
6. Once it starts boiling, add fish pieces to it and let it boil for 5-10 minutes. After adding fish do not stir the curry, to prevent it from getting mashed.

7. After 10 minutes transfer the curry in another pan. Leave behind pieces along with 2-3 tblsps of curry with it. Only add the fish pieces of tail or head in the curry and let it simmer on low flame. Our fish curry is ready.
8. In the first pan add 2 tblsps of oil to those fish pieces. Add 1 tsp turmeric powder, 1 tblsp red chilly powder and little salt as per taste. Mix it gently and let it simmer for 5 minutes. Finally add coriander and switch off the gas. Dry fish is ready.

9. Serve this hot curry and dry fish with Bhakari (i.e. one kind of indian bread) or plain steamed rice and lemon.

Trout Fish Fry

Ingredients:

Trout Fish - 1 no
Rice flour - 1/2 cup
Ginger garlic paste - 1 tsp
Asafoetida (Hing) - 1 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Lemon - 1 no
Oil to fry
Salt to taste
Onion, tomato and carrot for garnish


Recipe:

1. Clean the trout fish thoroughly and make some slits on it.
2. Apply half squizzed lemon, salt and hing to it. Keep aside for 10 minutes. 
3. In a bowl take ginger garlic paste. Add red chilly powder, garam masala, turmeric powder and salt to it. Mix it well.
4. Apply this ginger garlic paste mixture on a fish and keep it in the fridge for 10-15 minutes.
5. In a plate take rice flour. Add 1 tsp red chilly powder and salt as per taste. Mix well.
6. Remove the fish from fridge. Roll the fish in this rice flour.
7. In a pan heat some oil. Place the rolled fish on it and shallow fry it.
8. After 3 minutes flip the fish and again fry it for 3 minutes.
9. Place the fried fish on a serving plate. Garnish it with salad and serve hot.