TENDER COCONUT PRAWN

 It is a traditional authentic Bengali recipe where daab is tender coconut and chingri signify prawn in Bengali.  This daab chingri or Prawns in tender coconut recipe, we generally prepare on any special occasions in our home. As per my knowledge, this authentic bengali daab chingri recipe came from our super talented Grandmas’ kitchen. Those super talented ladies invented this super delicious recipe. Though this daab chingri is indeed scrumptious in taste the preparation is a bit time consuming and patients require much. However, I think, for preparing the super delicious recipe, efforts and patients both are most important. As when the preparation is successfully done and the appreciation comes from your guests or family after tasting it once, you must pat your back with pride and wouldn’t think about the effort you paid.

 

 

 

 

 

 

 

 

 

LET'S MAKE IT-

INGREDIENTS FOR 4 SERVINGS-

  • 10 king prawns

  • 1 medium onion

  • 4 green chillies

  • 20 gm wheat dough

  • 1 large tender coconut

  • 3 cloves garlic

  • 2 tablespoon ghee/ butter

  • Salt as required

  • White Cream

  • 1/2 teaspoon cumin seeds

  • Step 1 Make coconut flesh paste

Chop garlic, green chilies and onion. Scrape out the coconut flesh and put it in a grinder. Grind well to get a coconut flesh paste.​

  • Step 2 Mix sauteed onion-garlic and chilli with coconut flesh paste

Now, take it out in a large bowl and add cumin seeds, salt and coconut flesh paste.  Add prawns in it and mix well.

  • Step 3 Cut coconut shell to let it stand in to bake

Cut the bottom of the coconut shell evenly to make it stand properly inside the pressure cooker.

  • Step 4 Add prawns mixture in the shell and seal with wheat dough

Put the prawn mixture in the shell and cover the top with wheat dough.

  • Step 5  Let it bake for 5 minutes with lid closed

After removing it from the flame, bake the tender coconut for 5 minutes

  • Step 6 Remove the wheat dough seal and serve hot

Take it out and remove the wheat dough seal. Serve hot with steamed rice.

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