Daab Chingri is a luxurious Bengali dish where succulent prawns (chingri) are cooked inside a tender green coconut (daab) with a rich, aromatic mustard-coconut paste. The prawns are marinated, stuffed into the coconut shell along with spices, and slow-cooked to infuse the flavors of the coconut water and flesh into the dish. This traditional preparation is a celebration of Bengal’s love for seafood and coconut, resulting in a creamy, mildly spiced, and fragrant dish often served with steamed rice.
Ingredients (Serves 3-4)
- For the Prawns and Marination:
- 500g medium to large prawns (cleaned and deveined, tails on)
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp mustard oil
- For the Coconut and Filling:
- 1 tender green coconut (daab) with coconut water and soft flesh inside
- 2 tbsp yellow mustard seeds
- 1 tbsp poppy seeds (khus khus)
- 2-3 green chilies (adjust to taste)
- 1/2 cup grated coconut (or the soft coconut flesh from the daab)
- 1 tsp turmeric powder
- 1 tsp red chili powder (optional, for heat)
- 1 tbsp mustard oil
- 1/2 tsp panch phoron (Bengali five-spice mix: fenugreek, nigella, cumin, fennel, and mustard seeds)
- 1/2 cup coconut milk (optional, for extra creaminess)
- 1 tsp sugar (to balance flavors)
- Salt to taste
- For Sealing and Garnish:
- 1-2 tbsp all-purpose flour (to make a dough for sealing the coconut)
- 1-2 green chilies, slit (for garnish)
- 1 tbsp chopped coriander leaves (for garnish)
Step-by-Step Recipe
Step 1: Prepare the Green Coconut (Daab)
- Carefully cut open the top of the tender green coconut using a sharp knife or machete to create a lid (about 2-3 inches in diameter). Keep the lid aside.
- Pour the coconut water into a bowl and reserve it.
- Scoop out the soft coconut flesh (malai) from the inside of the coconut using a spoon. Set aside some for the paste and keep the rest for adding to the dish later.
Step 2: Marinate the Prawns
- Clean and devein the prawns, keeping the tails on for presentation. Rinse them under cold water and pat dry.
- In a bowl, mix the prawns with 1 tsp turmeric powder, 1 tsp salt, and 1 tbsp mustard oil.
- Let the prawns marinate for 15-20 minutes at room temperature.
Step 3: Prepare the Mustard Paste
- Soak 2 tbsp mustard seeds and 1 tbsp poppy seeds in warm water for 15 minutes to soften them.
- Drain the water and transfer the seeds to a grinder. Add 2-3 green chilies, the scooped coconut flesh (or 1/2 cup grated coconut), and a splash of water.
- Grind into a smooth paste. If the paste is too thick, add a little more water, but it should be a thick consistency. Set aside.
Step 4: Prepare the Coconut Filling
- In a bowl, mix the mustard-poppy seed paste with 1 tsp turmeric powder, 1 tsp red chili powder (if using), 1 tbsp mustard oil, 1 tsp sugar, and salt to taste.
- Add 1/2 cup of the reserved coconut water and 1/2 cup coconut milk (if using) to the paste to create a creamy mixture.
- Heat a small pan over low heat and add 1/2 tsp panch phoron. Let the spices splutter for 30 seconds to release their aroma, then add them to the paste mixture.
- Add the marinated prawns to this mixture, coating them well. Let them sit in the mixture for 5 minutes to absorb the flavors.
Step 5: Stuff the Coconut
- Place the hollowed-out green coconut in a heatproof bowl or container to keep it stable during cooking.
- Carefully spoon the prawns and the mustard-coconut mixture into the coconut shell. Add some of the reserved coconut flesh (malai) on top for extra richness.
- Pour in a little more of the reserved coconut water (about 1/4 cup) to keep the mixture moist during cooking. Don’t overfill—leave some space at the top.
Step 6: Seal the Coconut
- Place the coconut lid back on top of the coconut.
- Mix 1-2 tbsp all-purpose flour with a little water to form a soft dough.
- Use the dough to seal the edges of the coconut lid, ensuring no steam escapes during cooking. Press the dough firmly around the edges to create a tight seal.
Step 7: Cook the Daab Chingri
Option 1: Oven Method
- Preheat your oven to 180°C (350°F).
- Place the sealed coconut in an oven-safe dish or tray to catch any drips.
- Bake for 35-40 minutes, or until the prawns are cooked through and the aroma of the spices fills the air. (You may hear a slight sizzling sound from inside the coconut.)
Option 2: Steaming Method
- Heat water in a large steamer or a deep pot with a steaming rack.
- Place the sealed coconut upright on the steaming rack.
- Cover and steam over medium heat for 40-45 minutes, or until the prawns are tender and fully cooked.
Option 3: Stovetop Method
- Heat a large, deep pot with a lid over low heat.
- Place the sealed coconut in the pot, ensuring it stands upright. You can place a small heatproof bowl or trivet at the bottom to stabilize it.
- Cover the pot and cook on low heat for 40-45 minutes, shaking the pot gently halfway through to ensure even cooking.
Step 8: Serve
- Once cooked, carefully remove the coconut from the oven, steamer, or pot and let it cool slightly for 5 minutes.
- Break open the dough seal and remove the coconut lid.
- Garnish with slit green chilies and chopped coriander leaves.
- Serve the Daab Chingri directly from the coconut shell for a rustic presentation, or scoop the prawns and sauce onto a serving plate. Pair it with steamed rice to soak up the creamy, flavorful sauce.
Tips for Best Results
- Green Coconut: Choose a tender green coconut with plenty of water and soft flesh. If unavailable, you can use a regular coconut shell, but the flavor will be less pronounced.
- Prawns: Use fresh prawns for the best taste. Frozen prawns work too but thaw them completely before marinating.
- Mustard Oil: This adds an authentic Bengali flavor, but you can substitute with any neutral oil if needed.
- Spice Level: Adjust the number of green chilies and red chili powder to your preference.
- Storage: Daab Chingri is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop or in the microwave.
Savor the rich and aromatic flavors of this Bengali classic!
