Daab Chingri: Bengali Prawns in Coconut
30 minutes
1013 reads
About Daab Chingri: Bengali Prawns in Coconut
Embark on a culinary adventure with Daab Chingri, a treasured Bengali delicacy where succulent prawns meet the sweet embrace of tender coconut.Imagine juicy prawns marinated in a vibrant mustard-coconut spice blend, then slow-cooked within a young green coconut. The result? An explosion of aromatic flavors as the prawns absorb the creamy coconut essence.Serve this unforgettable dish with fluffy steamed rice for a truly authentic and indulgent Bengali feast.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Marinade
- 2 tbsp Mustard Paste
- 2 tbsp Coconut grated
- 1 1/2 tsp Salt or to taste
- 1 tbsp Sugar
For the Prawns and Coconut
- 500 gm Prawns deveined, medium
- 1 Coconut green, with tender flesh and water, young
- 1/2 cup Coconut Water green
- 4 tbsp Mustard Oil
- 2 Chillies green
Instructions
- In a blender or food processor, combine the mustard paste, grated coconut, salt, and sugar. Blend until a smooth paste forms. This paste forms the base of the marinade, infusing the prawns with rich flavor.
- Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the prawns and sauté for a few minutes until they turn pink and slightly opaque. Be careful not to overcook them at this stage, as they will continue cooking inside the coconut.
- Carefully crack open the green coconut, reserving the coconut water. Pour the coconut water into the marinade paste. Add the remaining 2 tablespoons of mustard oil and the green chilies. Mix well.
- Place the sautéed prawns and the marinade mixture inside the hollowed-out green coconut. Seal the opening with a piece of the coconut husk or aluminum foil. This ensures that the prawns steam and absorb the flavors of the marinade and coconut.
- Microwave the coconut on high for 15 minutes, or until the prawns are fully cooked and the coconut flesh is tender. Alternatively, you can steam the coconut in a steamer basket for approximately 30-40 minutes.
- Carefully open the coconut. The prawns will be infused with the aromatic flavors of the marinade and the sweet coconut cream. Serve hot with steamed rice, spooning the creamy sauce and tender coconut flesh over the rice.
Recipe Notes
Good To Know
- For an extra layer of flavor, lightly toast the inside of the coconut shell over an open flame for 1-2 minutes before stuffing in the prawn mixture; this imparts a subtle smoky aroma to the finished dish.
- If fresh green coconut is unavailable, you can use a cleaned coconut shell and add a mixture of coconut water and a tablespoon of coconut cream to mimic the original flavors—just ensure the shell is well-sealed with dough or foil during cooking to trap the steam.
- To enhance the boldness of the mustard, soak the mustard seeds in warm water for 15-20 minutes before grinding; this prevents bitterness and yields a smoother, milder paste.
- Serve Daab Chingri directly in the coconut shell for an impressive presentation, and pair it with fragrant white rice or Bengali pulao to soak up the flavorful sauce.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies to the prawn mixture. For a milder dish, remove the seeds from the chilies before chopping.
- Don't overcook the prawns, as they can become rubbery. They're perfectly cooked when they turn pink and opaque.
- For a richer flavor, use freshly grated coconut instead of store-bought desiccated coconut for the stuffing.
Storage Instructions
- Daab Chingri is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop, being careful not to overcook the prawns.
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Recipe Nutrition
Calories: 180kcalCarbohydrates: 4gFat: 19gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1140mgSugar: 4g
Sayan Majumder
Articles: 33
4 Comments
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This is so inspiring! Can’t wait to cook it.
This looks so good! Can’t wait to cook it.
This is exactly what I was looking for!
Absolutely fantastic! Thanks for the recipe.