Government of India
Daab Chingri
Daab Chingri is a traditional Bengali prawn curry cooked in the shell of a tender coconut. In this delectable curry, the bold flavours of mustard oil and spices combine with the soft notes of tender coconut to produce an exquisite dish.
| Cuisine: | Bengali |
| Total time: | 60 mins |
| Preparation time: | 30 mins |
| Cooking time: | 30 mins |
| Serves: | 4 |
Ingredients
Primary ingredients
| 1 medium: | Daab (tender coconut) |
| 8 pieces: | Prawns (de-shelled, keeping the head on) |
For mustard paste
| 3 tablespoons: | Mustard seeds |
| 2 tablespoons: | Posto or poppy seeds |
Kernel of the tender coconut (scoop out from the daab)
Coconut water from the daab, as required
For tempering
| 1 tablespoons: | Panch phoran or Bengali 5 whole spices blend (a combination of fenugreek, nigella, cumin, brown mustard and fennel seeds) |
| 2-3 tablespoons: | Mustard oil |
| 4-6 cloves: | Garlic (grated) |
| 1 large: | Onion (grated) |
| 1 tablespoon: | Ginger (grated) |
| 2 teaspoons: | Yogurt |
Coconut water, as required
For spice mix
| 4: | Green chillies (slit) |
| 1 teaspoon: | Turmeric Powder |
| 1 pinch: | Sugar |
Salt, to taste
For sealing the Daab
| ½ cup: | Flour |
Water, as required
Directions
Preparing the Daab
- First, take the tender coconut and carefully make a hole (of around 2 inches diameter) on the top of it. Keep the cut piece, for sealing the daab again. Cut the bottom portion of the daab as well so that it can sit properly. Make sure not to make any hole at the bottom.
- Drain out the coconut water in a bowl and keep aside. This water shall be used throughout the recipe.
- Scoop out the soft kernel from the daab using a spoon and keep aside.
Preparing the masala
- Make a paste of coconut kernel, mustard seeds and poppy seeds along with the coconut water.
- Heat oil in a pan. Add panch phoran and let the seeds splutter.
- Add grated garlic. Sauté till the raw aroma of the garlic vanishes.
- Add grated onion and fry till golden brown.
- Add ginger-paste and fry for 1-2 minutes. If required at this stage, add a little amount of coconut water to save the masala from burning.
- When done, mix this masala with the mustard-poppy seed paste.
- Add turmeric powder, salt, sugar, mustard oil, green chillies and mix well.
- Add more coconut water to make a smooth paste.
- Add the prawns and mix well for the final time.
Cooking Daab Chingri
- Put the prawns along with the masala mix inside the daab.
- Cover it with the cut piece (set aside earlier).
- Make a dough with flour, and seal the daab properly
- Take a dip pan. Put the daab inside it. Pour water into the pan so that half of the daab is emerged in water.
- Put the pan over a gas oven. Cover it and let it boil on a medium flame for about 20-25 minutes.
- Turn off the heat. Let it cool for a while.
- Then take the daab out of the pan and open the seal.
- Finally, garnish with coriander leaves.
Serve hot with steamed rice. This is ambrosia recreated!
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