Dab Chingri (Prawns in Green Coconut)

Today I will be writing the recipe of Daab Chingri. Chingri, i.e, prawn is a weakness amongst the entire Bengalese. We just love it. There are many more preparations like lau chingri, jhinga chingri, chingri bata, chingri jhal, echor chingri etc. And maybe the most privileged is the Chingri Maccher Malai Curry.

But today I am going to post a different recipe, somewhat which will make your mouth water...

Try out this delicious Bengali delight!

Ingredients:

Tender green coconut: 1
Medium sized prawns: 250 gms
Grated fresh coconut: 50 gms
mustard paste (smooth): 2 tbsp
 green chillies: 2 to 4 (as per choice)
Turmeric powder: ½ tbsp
Mustard Oil: 4 to 5 tbsp
Salt (to taste)

Process:

·          Firstly cut the tender coconut at the top and keep the cap sideways. Make a gap at the top to exhaust the coconut water and the flesh. Preserve the coconut water and flesh. Cut off the foot of the coconut also so that it can respite upright.

·         Make a paste of mustard and green chillies 
clean the prawns thoroughly to remove the veins and shells (you may keep the shell). Marinate with salt and turmeric for a few mins. 

·         Blend the mustard-chili paste with grated coconut, coconut pulp, salt, coconut water (little quantity) to make a batter in a bowl.

·         Mix together the batter with the prawns. Add mustard oil to the combination. 

·         Set the muddle in the empty green coconut case. Cover up the green coconut with the sliced top of it. 

·         Put the coconut upright within a micro-wave oven or steamer. 

·         Cook for 15 to 25 mins.

·         Open up the cover and add some mustard oil to the dish.

Delicious Daab-Chingri is ready to serve with hot rice. Try to serve with the whole arrangement.

(If you do not having any micro-wave oven or steamer then you can set up an arrangement like steamer. Take a kadai with some water then put a stand within it merged in water and then place the coconut on the stand. Cook it for 30 mints).