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Daab Chingri

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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),

Cuisine

Bengali

Course

Main Course-Seafood

Level Of Cooking

Medium

Ingredients

  • 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
    4-5
  • Coconut scraped
    1/4 cup
  • Tender coconut flesh (malai) chopped
    1/4 cup
  • Whole wheat flour (atta) dough
    as required

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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