West Bengal

Daab chingri

Name: Daab chingri
Total time: 50 min
Yield: 3 servings
Cuisine: Bengali
Ingredients: 400 g medium prawns cleaned prawns (shrimp); 1/2 tsp turmeric (ground turmeric); Salt, to taste; 2 tbsp mustard oil; 1 small ground onion; 2 tbsp mustard paste; Fresh grated coconut, flesh of 1 tender coconut, ground; 1/2 cup thick coconut milk; 3 slit green chilli; 1/2 tsp sugar

Prawns baked inside a tender coconut. Dinner and the serving bowl in one.

50 minTime

31 gProtein each

mediumSpice

Cooked in the coconut2 chapters · 1 min read

Make it your way

Grandma's wayShell, seal, bake. The way Bengal shows off.

The original

414kcalsame

31 gproteinsame

4 gfibresame

50minutessame

Daab chingri as served at Bengali feasts.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)400 g medium prawns, cleaned

Turmeric (ground turmeric)½ tsp

Saltto taste

Mustard oil2 tbsp

Onion1 small, ground

Mustard paste2 tbsp

Fresh grated coconutflesh of 1 tender coconut, ground

Thick coconut milk½ cup

Green chilli3, slit

Sugar½ tsp

Method

6 steps

1Marinate prawns in turmeric and salt. Slice the top off a tender coconut, pour out the water and scoop the soft flesh.
2Saute the prawns in hot mustard oil for a minute, lift out. Fry the onion paste in the same oil until golden.
3Add mustard paste, ground coconut flesh, coconut milk, sugar and salt. Return the prawns and chillies and mix.
4Fill the coconut with the prawns. Seal the top with its lid using a stiff flour and water dough or a double layer of foil.
5Bake at 200 degrees for 30 to 35 minutes, or set the coconut in a covered pot with a little water and cook on low.
6Break the seal, stir and serve from the coconut with rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Daab chingri

Prawns baked inside a tender coconut. Dinner and the serving bowl in one.

50 minTime

31 gProtein each

mediumSpice

Cooked in the coconut2 chapters · 1 min read

Make it your way

Grandma's wayShell, seal, bake. The way Bengal shows off.

The original

414kcalsame

31 gproteinsame

4 gfibresame

50minutessame

Daab chingri as served at Bengali feasts.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)400 g medium prawns, cleaned

Turmeric (ground turmeric)½ tsp

Saltto taste

Mustard oil2 tbsp

Onion1 small, ground

Mustard paste2 tbsp

Fresh grated coconutflesh of 1 tender coconut, ground

Thick coconut milk½ cup

Green chilli3, slit

Sugar½ tsp

Method

6 steps

1Marinate prawns in turmeric and salt. Slice the top off a tender coconut, pour out the water and scoop the soft flesh.
2Saute the prawns in hot mustard oil for a minute, lift out. Fry the onion paste in the same oil until golden.
3Add mustard paste, ground coconut flesh, coconut milk, sugar and salt. Return the prawns and chillies and mix.
4Fill the coconut with the prawns. Seal the top with its lid using a stiff flour and water dough or a double layer of foil.
5Bake at 200 degrees for 30 to 35 minutes, or set the coconut in a covered pot with a little water and cook on low.
6Break the seal, stir and serve from the coconut with rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Daab chingri

Make it your way

Ingredients

Method

Daab chingri

Make it your way

Ingredients

Method

Make it a meal