Daab Chingri | Prawn Cooked in Tender Coconut | Kitchenstagram
Daab Chingri is a treasured Bengali delicacy where prawns (Chingri) are cooked inside a tender green coconut (Daab). The dish combines the sweetness of fresh coconut flesh and water with the bold flavours of mustard and spices, creating an irresistible harmony. Traditionally, it was prepared over wood-burning clay stoves, where prawns would gently cook in the simmering coconut, allowing the coconut flesh to melt and infuse into the mustard gravy.
Despite evolving cooking techniques, the traditional process remains integral to capturing the dish’s authentic essence. The use of the coconut shell not only adds to the presentation but also enhances the rich, coconut-infused flavour. Prawns, particularly jumbo varieties like Galda Chingri, are ideal for this recipe, absorbing the creamy, mustard-rich gravy while remaining succulent and flavourful.
Though preparing Daab Chingri can be intricate, the result are worth the effort. The light coconut flesh should be chosen carefully, as it plays a key role in the dish’s texture and taste. While the process may seem daunting, the final result-a beautifully presented dish with layers of flavour- offers a connection to Bengal’s culinary heritage and is a true celebration of tradition meeting modern innovation.
Ingredients:
10-12 pcs. Jumbo Prawn, washed & cleaned
4 Tender Coconut (big size with flesh)
2 cups Coconut water
2 tsp Turmeric powder
Salt to taste
2 tbsp Poppy seed
1 tbsp Yellow Mustard seeds
1 tbsp Black Mustard seeds
5-6 Garlic Cloves
1 inch Ginger, chopped
2 nos. Tomato, chopped
4-5 tbsp Mustard Oil
1 no. Bay Leaf
1 no. whole Dry Red Chili
1 tsp Panch Phoron
1 inch Cinnamon
2 nos. Green Cardamom
6 tbsp Onion paste
1 tsp Cumin powder
1 tsp Kashmiri Red chili powder
5 tbsp Coconut paste
1 tsp Garam Masala
1 tbsp Ghee
5-6 whole Green chili
1/2 cup Fresh Coriander, chopped
Wheat flour dough
Preparation:
- Step 1: Prepare the tender coconut by cutting the top of the shell. It should be a big enough mouth for the prawns and the sauce to go in. Then strain the coconut water and keep aside for later use. Leave the flesh of the coconut as it is within.
- Step 2: Marinate the prawns with 1 tsp turmeric and 1 tsp salt and keep aide for 10-15 minutes.
- Step 3: In the meanwhile, in a grinder jar add poppy seeds and mustard seeds and grind into a coarse powder. Next, add chopped ginger and garlic cloves and grind again. Then add coconut water and grind into a smooth paste. Set aside.
- Step 4: Next, add the chopped tomatoes in a grinder and blend into a smooth paste. Set aside.
- Step 5: Take a wok or pan, heat 2-3 tbsp mustard oil. Then carefully add the prawns and sautée for a minute on both sides. Once done, take out of the pan and keep aside. Do not overcook the prawns.
- Step 6: After frying the prawns, add 1-2 tbsp mustard oil in the remaining oil. Once the oil is hot temper the oil with bay leaf, dry red chili, cinnamon and green cardamom.
- Step 7: Add the onion paste and cook for 8-10 minutes or until the paste leaves the sides of the pan.
- Step 8: Then add 1 tsp turmeric powder, cumin powder, kashmiri chili powder and sautée for 2-3 minutes on medium heat.
- Step 9: Add prepared poppy seeds and mustard seeds paste, and sautée for 3-4 minutes on medium heat.
- Step 10: Add tomato paste and cook for 5-6 minutes on medium heat.
- Step 11: Add coconut paste and cook until oil separates. Then add coconut water and salt and bring the gravy to a boil.
- Step 12: When the gravy reduces to half, add Garam Masala and ghee, stir to combine. Turn of the flame and remove the prepared gravy from the stove top.
- Step 13: Now transfer the fried prawns into the empty tender coconut shells and fill the shells with prepared gravy. Place a whole chili over the prawns and sprinkle some chopped coriander leaves. Cover the shell with the top of the tender coconut and seal it with wheat flour dough.
- Step 14: There are two ways of cooking Daab Chingri. For the oven method: preheat the oven @180°C and place the tender coconuts for 40-45 minutes. For stove-top method: you can cook in a pressure cooker, add a little bit of water in the pressure cooker and then place the tender coconut inside the pressure cooker, cook for one whistle.
- Step 15: Once done leave the tender coconut in the oven until the temperature drops or leave the tender coconut in the pressure cooker until the steam is out and let it cool down a bit. Then open the seal and very carefully scoop out the prawns and scrape out any tender coconut flesh along with the sauce. Serve Daab Chingri with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2