Sanjeev Kapoor

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Daab Chingri  Recipe

Prawns flavoured with panch phoron and cooked in a tender coconut shell.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Daab Chingri

Main Ingredients

Prawns (kolambi/jhinga),




Main Course_Seafood

Level Of Cooking



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


Step 1

Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid.

Step 2

Preheat oven to 220°C. Add salt and turmeric powder to the prawns. Mix and set aside. Heat mustard oil to smoking point. Cool slightly and add paanch phoron.

Step 3

When the seeds splutter add onions and sauté. Add ginger and garlic pastes, green chillies and coconut and continue to sauté for two minutes.

Step 4

Add one cup of water and stir. Add prawns and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough.

Step 5

Place in the preheated oven and cook for about twenty minutes.

Step 6

Open the lid and serve hot.

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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