Daab Chingri Recipe - Prawns flavoured with panch phoron and cooked in a tender coconut shell.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (kolambi/jhinga),

Cuisine : Bengali

Course : Main Course_Seafood

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.

Daab Chingri Recipe - How to make Daab Chingri


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Prawns (kolambi/jhinga) peeled and deveined1 cup

  • Tender coconut 1 small

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Mustard oil 1 tablespoon

  • Panch phoran 1/2 teaspoon

  • Onions sliced2 medium

  • Ginger paste 1/2 teaspoon

  • Garlic paste 1 1/2 teaspoons

  • Green chillies slit4-5

  • Coconut scraped1/4 cup

  • Tender coconut flesh (malai) chopped1/4 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.

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