Daab Chingri is an authentic traditional Bengali recipe. This is a very special dish which is occasionally prepared at home. I use the tender coconut shell to make delicious Daab Chingri.

Servings : 2

 Cooking Time: 25 mins

 Ingredients:

•  1 Daab or Tender coconut. Make sure it is really tender so that the white kernel is soft.
• 5 large size chingri or raw prawn
• 4 to 5 green chilly slit
• 1 chopped onion
• 1 inch long ginger grated
• 2 to 3 cloves of garlic paste
• 1 tsp of turmeric powder
• 2 tsp of mustard seed
• 1 tsp of panchpohron or Bengal Five Spices
• Some atta or flour dough
• Mustard oil salt and sugar to taste

 Cooking Procedure

1.  Heat mustard oil in a pan then add panch phoron or Bengal five spices which will provide a good flavor.
2. When panch poron is crackle in oil then add the onion and saute for 5 mins in a medium heat. Then add grated ginger and garlic paste. Stir well and cook it for 3-4 mins until the raw flavor is gone.
3. Now keep it aside and let it cool .
4. Make a hole on the top of the coconut. Do not throw away the lid as you’ll need to seal the coconut while cooking the shrimp
5. Retain coconut water and scrap out the coconut kernel.
6. In a blender add the coconut water and kernels and grind well so that you will get a nice thick coconut gravy. Again in the blender add slit green chilly and mustard seeds and make a paste .
7. In a bowl, mix the prawn with salt and turmeric powder then add the fried mixture, mustard paste, and coconut mixture  and mix well
8. Put  the mixture of chingri inside the daab.
9. Put the lid back on the coconut and seal the edges with atta dough so that the flavor remains inside.
10. Preheat oven at 450 degree F and then let it cook for 45 mins.
11. Remove the coconut when done and take out the sealed atta from the edges.

Serving Suggestion:

Enjoy Daab Chingri hot with white basmati rice. It took about 1 hour to prepare this recipe and serves 1-2 people.

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