Daab Chingri is the most delectable curry among all the Bengali dishes, where Jumbo prawns are cooked in a tender using the coconut water and soft kernel of it with mustard paste. The flesh of the tender coconut gives a creamy velvety texture to the dish. The process of cooking this dish in a dum or steam makes the prawns so soft , it feels like melting inside your mouth, which makes this dish very special. Served with piping hot boiled rice, this dish is surely going to win the hearts of your family members.
Daab chingri literally translates into Prawn cooked in tender coconut. What attracts is to the dish at the first place is the presentation where the dish is being served in a coconut shell. Daab Chingri is not only served in but also cooked in the coconut itself. The amazing flavor of the dish comes from the sweetness of the tender coconut kernel and water used in the gravy . The secret to a great Daab Chingri is the use of tender coconut and not the mature coconut as used in Chigri Malai curry . This tender coconut adds a mild flavour to the the dish.
I have seen this dish on a Travel show and from that day I wanted to make it at home, but somehow or the other it did not materialize. Since I have never tasted this recipe, I browse the internet for the exact recipe and to my surprise found, there are many ways to prepare this dish, some uses the regular onion, garlic, ginger paste, some use the mustard paste only and in some recipes both the onion, ginger, garlic and mustard is also used. Keeping my confusion aside, I decided to try it on the base of my instinct and taste buds. I must say, to my surprise my Daab Chingri came out really good.
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Experience the exotic flavour of this delicious Daab Chigri marinated in soft coconut kernels, mustard and poppy seed paste and immersed in fresh coconut water and cooked inside the tender coconut.
Soak the poppy seeds and mustard seeds in warm water for minimum 1 hour.
Take a tender coconut (green coconut) which has started to form soft layers of kernel inside. Make a whole on the top keeping the cutout to be used as a lid later. Cut it's head in a slightly bigger round shape, which will help while stuffing the prawns in it.
Cut the bottom of the coconut so that it can stand inside an oven .
Drain out the coconut water inside into a separate bowl and scoop out the tender flesh from inside . keep the coconut aside.
Make a paste of mustard seeds, poppy seeds, 4 nos of green chilies, tender coconut adding the coconut water to make a smooth paste. keep it aside.
Clean and remove the shells of the prawns and marinate it in salt and turmeric and keep aside for 5 minutes.
In a pan, add the mustard oil and let it comes to smoking point, lower the heat and fry the prawns on each side for 10 to 15 seconds each. keep aside.
In the same pan, add the panch phoron and when it starts to crackle, add the onion paste and saute for 5 minutes, then add the ginger and garlic paste along with salt and turmeric powder. Saute till the raw smell of the ginger garlic paste vanishes. Turn off the heat and let it cool.
In a mixing bowl, place the prawns, add the onion, ginger garlic paste along with the mustard oil and the mustard , poppy seed, tender coconut paste and mix well. Add the remaining coconut water to it.
Transfer this to mix to the tender coconut shell and the remaining green chillies and seal the lid with the help of the dough.
preheat the oven to 200 degree and keep the daab inside it and bake for 40 to 45 minutes.
Let it remain inside for 5 to 10 minutes and remove the lid only before serving.
Enjoy this delicious Daab Chingri with some piping hot Basmati rice .
Note: Since I have used Jumbo prawns, I have to use 2 nos of tender coconut to cook the curry and it serves 4 people. Do make the adjustment as per your requirement.
This post goes to August Week 3 of Cooking from Cookbook Challenge hosted by Valli who blogs at Cooking 4 All Seasons
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