Saturday, 12 September 2020

Daab Chingri

This dish is one of the delicacy of Bengal.... The Prawns are cooked in the coconut shell. It’s generally made on occasions. The ingredients used in this recipe are almost same as prawn paturi or prawn bhappa... only difference here is, the coconut water and the coconut meat are added in this recipe and the cooked prawn gravy is filled into the coconut shell and grilled in the oven. 

There are different ways of making it.. many people add onion paste and  ginger paste while cooking the gravy... but I haven’t added these ingredients... Many a times after grinding the mustard, the dish taste bitter, to avoid bitterness, please strain the mustard paste. If you don’t have oven, it can be made in the pressure cooker. 

500 grams big size Prawns, cleaned and deveined 
4 Green Chillies slit
1 Garlic clove
3 tbsp Tender Coconut Meat (Malai)
3 tbsp Mustard seeds 
Salt to taste 
1 tsp Turmeric powder 
1 cup Coconut Water
3 tbsp Mustard Oil 

Take a grinder and add coconut meat, 2 green chillies, garlic, mustard seeds, salt, 1/2 tsp turmeric powder and 3/4 cup coconut water to make a fine paste. Take a strainer and strain the paste and add remaining coconut water into the paste. Take a wok, add mustard oil and let it heat up. Meanwhile add salt and remaining turmeric powder on prawns and mix the ingredients together. Add the prawns into the hot oil, let the prawns cook until it changes its colour, add the remaining 2 green chillies and continue to cook for few seconds, pour the paste and continue to cook for a minute. Switch off the flame, take the coconut shell, add the cooked prawn gravy into the coconut shell, cover the top part of the coconut shell with foil, grill the daab chingri at 180 degrees celsius for 15 to 20 minutes in a preheated oven. Once done let the coconut shell cool down a bit in the oven, remove the coconut shell from the oven, remove the foil and serve the daab chingri with steamed rice. 
Incase Otg is not available, the coconut shell can be steamed in the pressure until 2 whistles. 

No comments:

Post a comment