Thursday, 29 August 2013

Daab Chingri (King Prawns cooked in Tender coconut pulp)

Daab Chingri is a Bengali delicacy..The creamy tender coconut pulp makes the dish special.

• King prawns(peeled and deveined):4-6
• Tender coconut 1 large
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Mustard oil 1 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 1/2 teaspoons
• Green chillies,slit 4-5
• Coconut,scraped 1/4 cup
• Tender coconut flesh (malai),chopped 1/4 cup
• Whole wheat flour (atta) dough as required

Cut off an inch from the top of the tender coconut, drain the water and keep it for use to make gravy.
scoop out the flesh. Retain the top to act as a lid. Preheat oven to 220°C or high mode.
Add salt and turmeric powder to the prawns.
Mix and set aside.
Heat mustard oil in a pan.
Add ginger and garlic pastes, green chillies and coconut and continue to sauté for two minutes.
Add coconut water and stir. Add prawns and stir.
Add coconut flesh and adjust salt.
Transfer the mixture into tender coconut shell.
Cover with the lid and seal with dough.
Place in the preheated oven and cook for about twenty minutes.
Sprinkle some freshly grated coconut on the top.
Open the lid and serve hot wit rice or pulav.

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