Daab Chingri
Indian
Intermediate
Main Course
Daab Chingri: A Coastal Classic Wrapped in Nostalgia
Daab Chingri
50 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Non Veg
Diet
In the heart of a Durga Puja grand lunch, there is one dish that captures the essence of Bengal—Daab Chingri. Imagine prawns cooked inside a tender coconut, absorbing its sweet, nutty nectar, and then paired with steaming hot rice. It isn’t just a curry; it is an emotion where the flavour literally bursts in your mouth.
Ingredients
UNITSIngredients
1 largeTender Coconut (Daab)
The Marination:
10-12Large Prawns (Cleaned and deveined)
to tasteSalt
½ tspTurmeric Powder
1 tbspLime Juice
The Special Paste:
1 tbspWhite/Yellow Mustard Seeds
½ tbspBlack Mustard Seeds
1 tbspPoppy Seeds (Posto)
6-8 piecesCashews
a splashCoconut Water, for blending
The Gravy:
for fryingMustard Oil
2 tbspOnion Paste
1 tspGreen Chilli Paste
1 tspGinger Paste
Scooped Tender Coconut Pulp
½ to 1 cupCoconut Milk
a tad bitSugar (Optional)
to tasteSalt
Atta Dough (Wheat flour mixed with water)
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Step 1
Prepare the Coconut and Prawns
00:18
Step 2
Prepare the Spice Paste
00:33
Step 3
Prepare the Gravy
00:39
Step 4
Cook Prawns in the Gravy
00:49
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Place the whole, cooked, sealed coconut on a sturdy plate or serving platter. This creates a beautiful, rustic presentation..
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