Daab Chingri
Indian
Intermediate
Main CourseDaab Chingri: A Coastal Classic Wrapped in Nostalgia
Daab Chingri
50 mins
Cooking Time
Intermediate
Difficulty
21
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 tspSunrise Turmeric Powder
1 tbspSunrise Shorshe Posto Powder
1 tbspSunrise Mustard 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)