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Main Ingredients | Prawns , Tender Coconut |
Cuisine | Bengali |
Course | Main Course Seafood |
Prep Time | 31-40 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Daab Chingri
- 1 cup Prawns peeled and deveined
- 1 small 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
- 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. Drain completely. Pre-heat the oven to 220C/425/Gas Mark 7.
- In a bowl mix prawns, onions, green chillies, coconut, ginger paste, garlic paste, salt, turmeric powder and tender coconut flesh. 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. 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.
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