Daab Chingri Recipe
Ingredients:
To marinate the Prawn
100 grams or 6 medium size Prawns (Chingri)
¼ teaspoon Turmeric powder
¼ teaspoon Salt
For the masala paste
1 tablespoon Poppy seeds (Posto)
2 tablespoons Mustard seeds (Shorshe)
2 tablespoons grated coconut or young coconut flesh of the tender coconut
1-2 green Chillies, as per taste
5-6 tablespoons Coconut water
Other Ingredients
1 tender Coconut (Daab)
3 tablespoons Coconut milk
½ cup Coconut Water
3 green Chillies
½ teaspoon Turmeric powder
1 teaspoon Sugar
¾ teaspoon Salt, as per taste
1 teaspoon Mustard oil, to pour into the tender coconut
½ tablespoon Mustard oil, to fry the prawns
Instructions:
- Cut and clean the prawns and wash them nicely.
- Marinate the prawns with salt and turmeric powder and keep them aside for 10 minutes.
- On the other hand, wash the tender coconut and cut the top portion of it carefully with a sharp knife. Take out the cut-out portion gently so that it is intact. It will be used later to seal the coconut.
- Pour the coconut water of the tender coconut into a separate bowl and keep it aside. If there is tender flesh inside the coconut, then scrap it out with a spoon and keep it aside. In the tender coconut that I was using this time, there was no flesh inside.
- To prepare the masala paste, take a jar of the mixer grinder and add mustard seeds, and poppy seeds and pulse it to a powder.
- Add green chillies, grated coconut or young coconut meat, and coconut water into the jar and pulse it to a smooth paste. Keep the paste aside.
- Put a pan on flame and let it become completely dry.
Add Mustard oil to the pan and wait until the oil is hot. - Add the marinated prawns (Step 2) and fry them in low flame for 30 seconds on each side. Don’t over-fry the prawns or else it will become rubbery.
- Transfer the fried prawns with the juice and extra oil to a large bowl or casserole.
- Add the masala paste (Step 6) on it.
- Add coconut milk, coconut water, salt, and sugar one by one and mix it well.
- Fill the whole content carefully inside the coconut shell but leave a little space inside the shell.
- Pour 1 teaspoon of mustard oil inside the coconut shell and add 3 green chillies in it.
- Seal the coconut shell with the cut-out piece and then tack it with soft atta dough.
Daab chingri on stove top
- Take a large kadai and add water to it. Place the coconut carefully into the kadai. The water level should be 1/3rd of the height of the coconut.
- Put on the lid of the pan and cook it on high flame for the first 5 minutes. Then put the flame in medium and cook it for another 30-35 minutes.
Note: Make sure that kadai does not get dry during the time of cooking. Check the level of water in between. Add water if required.
