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Daab Chingri

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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,peeled and deveined , 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.

Step 5

Chef's Tip

Step 6

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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