Today I will be writing the recipe of Daab Chingri.
Chingri, i.e, prawn is a delicacy among we, Bengalees. We simply love it. There are other preparations like lau chingri, done with (bottle gourd)lauki or lau; or jhinga chingri done with jhinga.
And perhaps the most favored is the Chingri Maccher Malai Curry or Prawn Malai Curry.
But today I am going to share with you all a different recipe, something that will make your mouth water...
Ingredients:
- Daab (Tender Coconut) with a layer of malai in it) - 1 Big
- Tender Coconut water or Daab water
- Jumbo Prawns (cleaned and deveined)- 500 grms
- Mustard Oil - 1 cup
- Mustard Powder - 2 tsp
- Onion paste - 4 tbsp
- Garlic paste - 1 tsp
- Ginger paste - 2 tsp
- Green chillies (fine paste) - 5 to 6
- Poppy seeds (grounded) - 1 tbsp
- Turmeric powder - 2 tsp
- Red chilli powder - 2 tsp
- Homemade curd - 1/2 cup
- Sugar - 1 tsp
- Salt to taste
- Atta flour dough
- Cashew paste - Optional (grounded into a paste) 3 tbsp
How to make Daab Chingri (Jumbo Prawn in Green Coconut): Cut out the top of the big tender coconut with a fine knife in a small round shape (2 inch diameter) and keep the cut out part aside. Make sure the tender coconut is full of kernel. Pour the coconut water in a separate bowl.
Add salt, turmeric powder and red chilli powder to the uncooked prawns and keep it in a cool place for an hour.
In a pan pour mustard oil and lightly saute the prawns for not more than 2 minutes. Let it cool.
In that same pan add onion paste and saute. Add ginger-garlic paste, grounded poppy seeds and keep stirring. Add green chilli paste, a pinch of turmeric and red chilli powder. Add the curd and stir. You can also add Charmagan paste to add volume and taste.
Important: Please note that if your tender coconut does not have a soft kernel inside then while cooking the curry add coconut paste into the mixture. Without this there will not be any taste at all!
Add salt and sugar and stir till the mixture turns into a paste. At last add the coconut water. Cook for a few more moments.
When done, pour the entire mixture over the prawns and mix it well.
Make a soft dough out of a cup of atta.
Pour the entire prawn curry mixture into the big green coconut, place the cut out lid back into the coconut and seal the mouth with the atta dough.
Take a 5 litre size pressure cooker and fill it half with water. Place the entire coconut inside and close the lid and cook for 15 to 20 minutes until steam comes out. (In case have a microwave: Place the entire coconut inside the microwave. And cook at medium range for 10 minutes.)
When done take the coconut out and cut open the lid.
In a serving dish pour out the entire curry (gravy and all) and serve hot. You can eat it with plain rice or polau.
The flavor and taste of kernel mixed with the prawns and other seasonings gives a different taste that enhances the taste buds.
Another shortcut method is:
Marinate uncooked prawn in:
Medium sized prawns 500gms
1 tsp turmeric
1 tsp salt
1 tsp sugar
Tender coconut water
4 tbsp coconut milk
2 tbsp cashew nut paste
2 tbsp mustard paste
4 tbsp raw mustard oil
Preparation
Marinate all the ingredients together. Cut open the tender coconut as told earlier.
Ensure the tender coconut is full of malai or tender kernel or coconut meat.
Put all the entire marinated prawns in the tender cocconut and seal with a dough.
You can steam cook in a pressure cooker 20 minutes (without putting the whistle) or microwave for 15 minutes.
Hope you have liked this recipe. Do stay tuned for Posto-r Mangsho (Mutton with poppy seeds) if you are a Mutton freak!
