Daab Chingri Recipe - Prawns cooked without any oil in a tender coconut shell

This recipe is from the book No Oil Cooking.

Main Ingredients : Small prawns, Tender coconut (daab)

Cuisine : Bengali

Course : Main Course_Seafood

Daab Chingri

Daab Chingri Recipe - How to make Daab Chingri


Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Medium


  • Small prawns peeled and deveined 1 cup

  • Tender coconut (daab) 1 small

  • Onions sliced thinly 2 medium

  • Green chillies slit 4-5

  • 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.

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