Daab Chingri

Main Ingredients	Small Prawns, Fresh Tender Coconut
Cuisine	Bengali
Course	Main Course Seafood
Prep Time	31-40 minutes
Cook time	41-50 minutes
Serve
Taste	Mild
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Daab Chingri

• 1 cup Small Prawns peeled and deveined
• 1 small Fresh Tender Coconut
• 2 medium Onions sliced thinly
• 4-5 Green chillies slit
• 1/4 cup Coconut scraped
• 1 teaspoon Ginger paste
• 1 1/2 teaspoons Garlic paste
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1/4 cup Tender coconut flesh (malai) chopped
• 1/2 teaspoon Panch phoran
• as required Whole wheat flour (atta) dough

Method

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.
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.
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.
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.

Nutrition Info

Calories	395
Carbohydrates	33.3
Protein	35.2
Fat	13.5
Other Fiber	Calcium- 600.2mg