Daab Chingri

Prawns cooked without any oil in a tender coconut shell This recipe has featured on the show Khanakhazana.

New Update
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


  1. Take a green coconut (daab), cut off an inch from top and drain the water and scoop out the flesh.
  2. Retain the top to act as a lid. Wash prawns thoroughly under running water. Drain completely. Pre-heat the oven to 220C/425/Gas Mark 7.
  3. 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.
  4. Add panch phoron and when the seeds crackle, add to the mixture. Stuff the daab with the mixture.
  5. Cover the daab using the reserved top slice. Seal the top with atta dough.
  6. Bake in the preheated oven for approximately thirty minutes. Let it stand for ten more minutes. Open the seal just before serving.