| Prawns | 500 GMS- Cleaned and Deveined |
| Black Mustard Seeds/Sarso/Shorshe | 2 TBSP |
| Poppy Seeds/ Posto/Khaskhas | 1 TBSP |
| Turmeric Powder | A pinch |
| Green Chillies | 4 |
| Salt | 2 TSP |
| Sugar | ½ TSP |
| Mustard Oil | 2 and ½ TBSP |
| Tender Coconut | 1 |
| Coconut Milk | 100 ML |
| Coconut Meat/Shaansh/Malai | Meat of one Tender Coconut |
| Coconut Water | Water of 1 Tender Coconut |
This dish is one of the authentic dishes of Bengal. No celebration is complete without this dish. Like all traditional Bengali dishes, this too has different varieties in different Bengali households. You’ll find many recipes on the internet with the variants. However, my family prefers a dominant taste of prawns and mustard. That’s why you’ll not find any usage of onion, garlic or any kind of masalas in this recipe. Well, this version is my mother-in-laws version. I make Daab Chingri in a completely different way which is more anglo in taste than Bengali. Will share that recipe soon as well. But till then enjoy this and let me know how it turned out.
You can of course make a vegetarian version of the same recipe using paneer.
Preparation:
STEP 1- Prepping the Tender Coconut!
Make sure you get a tender coconut which has thin layers of coconut meat. You don’t want them thick. You will need to make an opening on top of the coconut. Don’t throw the cut-out portion. We’ll use it as a lid later.
Cut a little portion from the bottom as well so that you can make the coconut stand on a base. Take out the coconut water and scoop out the coconut meat. Keep them aside, we’ll use this to make the gravy.
We’ll use the emptied tender coconut to cook the prawns.
STEP 2- In a mixer grinder, grind mustard seeds, poppy seeds, one green chilli, along with a pinch of salt, a pinch of turmeric powder and a dash of water to make a smooth paste.
STEP 3- Marinate the prawns with the paste you just made along with the remaining ingredients- salt, sugar, coconut meat, coconut water and coconut milk. Add the remaining slitted green chillies as well. Pour 2 and ½ TBSP of mustard oil into the marinade to make it zingier. Keep it covered for atleast 10 mins.
You can substitute prawns with paneer for a vegetarian version of the same recipe. If you are using paneer don’t fry them.
STEP 4- In a pressure cooker place a small stand. Place the empty tender coconut on top of the stand. Fill the cooker with water. The water should be exactly half way through the coconut. Remove the nozzle of the cooker. Close the cooker and let it preheat on high heat for at least 5 mins.
STEP 5- After 5 mins, take off the lid and throw in the marinated prawns inside the empty tender coconut. Close the tender coconut with the coconut lid first and then close the cooker. Reduce the heat to medium high and let it cook for 20 mins.
STEP 6- Your Daab Chingri is ready to be served with a plate of steamed rice.