Sanjeev Kapoor

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Daab Chingri   Recipe

Prawns cooked without any oil in a tender coconut shell

This recipe is from the book No Oil Cooking.

Preparation Time : 31-40 minutes

Cooking time : 41-50 minutes

Servings :

Daab Chingri

Main Ingredients

Small prawns, Tender coconut (daab)




Main Course_Seafood

Level Of Cooking



  • Small prawns peeled and deveined
    1 cup
  • Tender coconut (daab)
    1 small
  • Onions sliced thinly
    2 medium
  • Green chillies slit
  • Coconut scraped
    1/4 cup
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 1/2 teaspoons
  • Salt
    to taste
  • Turmeric powder
    1/4 teaspoon
  • Tender coconut flesh (malai) chopped
    1/4 cup
  • Panch phoran
    1/2 teaspoon
  • Whole wheat flour (atta) dough
    as required


Step 1

Take a green coconut (daab), cut off an inch from top and drain the water and scoop out the flesh. Retain the top to act as a lid. Wash prawns thoroughly under running water.

Step 2

Drain completely. Pre-heat the oven to 220°C/425°/Gas Mark 7. In a bowl mix prawns, onions, green chillies, coconut, ginger paste, garlic paste, salt, turmeric powder and tender coconut flesh.

Step 3

Heat a non-stick pan. Add panch phoron and when the seeds crackle, add to the mixture. Stuff the daab with the mixture. Cover the daab using the reserved top slice.

Step 4

Seal the top with atta dough. Bake in the preheated oven for approximately thirty minutes. Let it stand for ten more minutes. Open the seal just before serving.

Chef Tip

Panch Phoron is a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds. It is used extensively in Bengali cooking.

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