Daab Chingri Recipe
৩:১৪ পূর্বাহ্ন, ২৮ ফেব্রুয়ারি, ২০১৯
Daab Chingri is a special Bengali dish in which prawns are cooked in a tender coconut shell. This delectable recipe is prepared with prawns, green chillies, onions, panch phoron and mustard oil. The appearance of this dish is really good and it can instantly make your dinner table look beautiful! So, apart from Durga Puja, you can also make it on any other special occasion and impress your guests with your cooking skills. You can find it in any Bengali restaurant, but why to go out and spend a lot of money on this dish when you can easily make it at home within 40 minutes. So, read the recipe here and prepare it for your loved ones. Serve with steamed rice to get the ultimate taste!
Ingredients of Daab Chingri
375 grams prawns1/2 medium onion1/2 teaspoon panch phoron2 green chillies3/4 teaspoon turmeric2 and 1/2 teaspoon wheat dough1/2 large tender coconut1 and 1/2 tablespoon mustard paste1 and 1/2 cloves garlic1 tablespoon mustard oilsalt As required
How to make Daab Chingri
Step 1Chop garlic, green chillies and onion. Scrape out the coconut flesh and put it in a grinder. Grind well to get a coconut flesh paste.Step 2Heat oil in a pan over medium flame and add panch phoron in it.Step 3Add the chopped green chillies, onions and garlic cloves.Step 4Now, take it out in a large bowl and add mustard paste, turmeric, salt and coconut flesh paste.Step 5In the mixture, add the raw prawns and mix everything well.Step 6Cut the bottom of the coconut shell evenly to make it stand properly inside the pressure cooker.Step 7Put the prawn mixture in the shell and cover the top with wheat dough.Step 8Add some water in the pressure cooker and place the coconut shell inside it. (Note: The level of water should be about half the height of the coconut shell.)Step 9Put the cooker lid on and let it cook over medium flame until you hear 3 whistles.Step 10After removing it from the flame, let the dish be inside the cooker for 10 more minutes.Step 11Take it out and remove the wheat dough seal. Serve hot with steamed rice.