Thursday, June 14, 2012

Daab Chingri


I never missed "Daab Chingri" whenever I went to "Bhojohori Manna"...It is one of my favourite item there. Though I loved this dish since the very first time ....but never tried at home when I was in Kolkata, as could not dare to try it...or may be because it was too easy to get without this effort and energy!!!
     This is again a very typical Bengali dish, normally people try it at authentic bengali restaurants during bengali festivals like Durga puja or so....
Daab/ tender coconut (soft flesh of coconut & it's water) and Chingri (prawn/shrimp) cooked in dum/steam (normally inside the tender coconut shell) with some other spices...we call it Daab Chingri. Prawns are soft like it melts inside mouth and creamy smooth textured gravy makes this dish really very special. As my mom or my mom-in-law never attempted it at home...I had to try it on the base of my instinct and taste buds. But to my surprise it came out really good. This is the second time I am trying it at home...for the first time I made it authentically inside the coconut shell (using a pressure cooker)..but this time I made it in Dum/ steam but not inside the coconut shell...as the quantity was too much to fit in single coconut shell. Nevertheless it tasted as good as the first time.

Ingredients:

  • 20/22 medium size shrimps (de-shelled and de-veined ....you can keep the tail part, if you wish)
  • 1 daab/tender coconut [with medium thick soft flesh]..(scrape it properly and make a smooth paste using the water...keep the rest of water aside to use separately)
  • 1 small onion (pasted)
  • 1 tea spoon garlic paste
  • 1 tea spoon ginger paste
  • 1 tea spoon green chilli paste
  • 2 table spoon poppy seed/posto paste
  • 2 table spoon mustard paste
  • 1 table spoon melon seed/charmagaj paste
  • 1/4 tea spoon five spices/paNchforon
  • Mustard oil (as required)
  • Salt
  • Atta/maida dough  (enough to seal the coconut)

Process:
  1. Cut the coconut-bottom and make it flat..so that it can stand inside oven or a pressure cooker. And cut it's head in a slightly bigger round shape...it will help you while stuffing. Keep the lid safely.
  2. Heat 2 or 3 table spoon oil in a pan. Sprinkle panchforon and let it crackle. Don't burn it. Now add onion and garlic paste. Fry until raw smell disappears. Now add ginger paste and fry until done.
  3. Pour cooked spices in a large mixing bowl. Add mustard paste, poppy seed paste,melon seed paste,chilli paste,turmeric, salt, coconut flesh paste and 3 table spoon mustard oil. Mix well.Lastly add shrimps into this paste and mix really well with the spices.
  4. Now you can proceed with 3 ways...
Cooking method:
A...
  • Stuff this spices and shrimp mix inside the coconut shell and seal it's lid with atta dough.
  • Preheat the oven in 220'C...and cook about 30-35 min.
B....
  • Stuff this spices and shrimp mix inside the coconut shell and seal it's lid with atta dough.
  • Put the Coconut inside a pressure cooker and pour about 3 cups water in pressure cooker...water level should be halfway of the coconut..close the lid and wait until 3 whistle in medium heat.
  • Let the vapour get released completely..and cautiously take it out.
C...
  • Shift the spices and shrimp mix in a wok. 
  • Cook it in lowest flame, covered with a lid...until done.
Enjoy it with plain steamed rice.


3 comments:

  1. I am tempted to try out this recipe of daab chingri. Looks lips smackingly delish! Thanks for sharing yet again, another wonderful easy to make dish.

    ReplyDelete
    Replies
    1. Thank you so so much ....will be waiting for your feedback :)

      Delete
  2. Nice Recipe.Please find my recipe of daab chingri below:

    http://www.funloveandcooking.com/daab-chingri-prawns-cooked-in-a-tender-coconut-shell-recipe/

    ReplyDelete

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