Name: Daab chingri recipe by Soma Mukherjee at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Cleaned prawns 12 medium sized or tiger prawns; Tender coconut 2; Tender coconut flesh or Malay paste 3 table spoon; Mustard paste 2 table spoon make with tender coconut water; Termaric powder salt and kashmeri red cilli powder as required; Mustard oil; Onion chopped 1 small size; Garlic chopped 3 pods; Green cilli 6-7; 2 small dough of maida or aata

ABOUT Daab chingri RECIPE

A lovely dish from traditional bengali cuisine. It will taste better if cooked in wooden fire or chulla. But I don't have this option. You can pressure cook it without whistle for about 30 minutes 1/3 portion of water (as the height of the tender coconut) or cook on gas by directly heating the tender coconut for about 40 minutes.

Ingredients Serving: 6

Cleaned prawns 12 medium sized or tiger prawns
Tender coconut 2
Tender coconut flesh or Malay paste 3 table spoon
Mustard paste 2 table spoon make with tender coconut water
Termaric powder salt and kashmeri red cilli powder as required
Mustard oil
Onion chopped 1 small size
Garlic chopped 3 pods
Green cilli 6-7
2 small dough of maida or aata

Instructions

YOU NEED: TENDER COCONUT PRAWNS MUSTARD PASTE GREEN CILLI COCONUT MALAY PASTE ONION AND GARLIC
ADD TERMARIC POWDER SALT AND KASHMERI RED CILLI POWDER (OPTIONAL)
RUB THE PRAWNS
HEAT OIL
ADD CHOPPED GARLIC
ADD CHOPPED ONION
SHALOW FRY
IN A MIXING BOWL ADD MUSTARD PASTE, TENDER COCONUT-FLESH OR MALAY PASTE
ADD SHALLOW FRIED ONION AND GARLIC GREEN CILLI TERMARIC POWDER AND SALT AND little water ( tender coconut water)
ADD PRAWNS AND MIX
ADD MUSTARD OIL
POUR IT IN TENDER COCONUT
MAKE A RAW MAIDA OR AATA SHEET AND COVER THE TENDER COCONUT WITH IT CAREFULLY
COOK IT AT 300°C FOR ABOUT 40 MINUTES IN MICROWAVE
REMOVE THE COVER
IT'S DONE :thumbsup:SERVE WITH STEAMED RICE

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