Daab Chingri is prawns cooked in mustard and panch phoron within a coconut shell. The shrimps absorb flavours and become very soft and aromatic as they cook. Just this dish and plain white rice is finger-licking good and will leave you feeling satiated and full. Enjoy the process of preparation as much as the dish itself, and you’ll wonder how you came to be so good!
Daab Chingri Recipe
Begin by scraping the coconut flesh properly, and making a smooth paste using the coconut-water.
Cut the bottom of the coconut and make it flat so that it can stand inside an oven or a pressure cooker.
Cut its head a little larger and bigger so the stuffing can be added easily added.
For the shrimp mixture
Add panch phoron masala and wait till it crackles.
Now add onion and garlic and fry well.
Take these cooked spices and mustard oil into a large mixing bowl.
Add mustard paste, chilli paste, turmeric, salt, coconut paste and coconut water.
Mix everything together, add shrimps to this paste and coat them well.
Stuff this shrimp mixture inside the scraped coconut shell and seal its lid with dough.
Preheat the oven to 220 degree and cook for about 45minutes.
Once done, let it cool down and empty the prawn mixture into a bowl.
Stuff the shrimp mixture inside coconut, seal the lid with dough.
Put the coconut inside pressure cooker.
Add some water to the cooker.
Close the lid and cook over medium heat, let the cooker whistle thrice.
Once the vapour gets released completely, remove from cooker and serve!