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Daab chingri

Jul-06-2018
Soma Mukherjee
30 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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 whistles for about 30 minutes with 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.

Recipe Tags

  • Non-veg
  • Medium
  • West Bengal
  • Microwaving
  • Side Dishes
  • Egg Free

Ingredients Serving: 6

  1. Cleaned prawns 12 medium sized or tiger prawns
  2. Tender coconut 2
  3. Tender coconut flesh or Malay paste 3 table spoon
  4. Mustard paste 2 table spoon
  5. Chopped onion 1 small size
  6. Garlic chopped 3 pods
  7. Termaric powder salt and kashmeri red cilli powder as required
  8. Green cilli 6-7
  9. Mustard oil
  10. 2 small dough of maida or aata

Instructions

  1. YOU NEED CLEANED PRAWNS TENDER COCONUT MUSTARD PASTE GREEN CILLI
  2. TENDER COCONUT FLESH OR MALAY PASTE CHOPPED GARLIC AND ONION
  3. ADD TERMARIC POWDER SALT AND KASHMERI RED CILLI POWDER
  4. RUB THE PRAWNS
  5. HEAT OIL
  6. SHALOW FRY CHOPPED GARLIC AND ONION
  7. IN A MIXING BOWL MIX MUSTARD PASTE AND TENDER COCONUT MALAY PASTE
  8. ADD TERMARIC POWDER GREEN CILLI AND SALT AND FRIED CHOPPED GARLIC AND ONION and little water
  9. ADD PRAWNS AND MIX
  10. ADD MUSTARD OIL
  11. POUR IT IN TENDER COCONUT
  12. COVER IT WITH MAIDA OR AATA SHEET
  13. COOK IT AT 300°C IN MICROWAVE FOR ABOUT 40 MINUTES IN PREHEATED OVEN
  14. AFTER 40 MINUTES
  15. REMOVE THE COVER
  16. IT'S DONE :thumbsup:

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