How to make Daab Chingri - Prawns cooked without any oil in a tender coconut shell

This recipe is from the book No Oil Cooking.

Main Ingredients : Small Prawns (छोटे प्रॉन्स/ झींगे), Fresh Tender Coconut

Cuisine : Bengali

Course : Main Course Seafood

Daab Chingri Recipe Card

Daab Chingri

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Daab Chingri checkout Prawn in Coconut Shell, Chingri Macher Malai Curry. You can also find more Main Course Seafood recipes like Kolmi nu Patio, Prawn Ambotik, Chenchada, Prawns Xacuti.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Daab Chingri Recipe

  • Small Prawns peeled and deveined 1 cup

  • Fresh Tender Coconut 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.