11 February, 2016
Daab chingri(prawns cooked in green coconut shell)
Comments : 3 Posted in : Bong Connection, Seafood on by : indrani Tags: maincoursenonveg, prawn, seafood
It is certainly a very special dish worth mention in the cuisine of Bengal which was one among the most popular dish dated back to the British colonial rule when Calcutta (now Kolkata) was the capital of British India.The aromatic and beautiful looking dish in which tiger pawns or medium sized prawns coated with mild spices are cooked and served inside the shell of a green coconut.the tender coconut meat renders the dish a sweet and fresh flavor different from the seafood coconut curries of the other coastal regions.Tastes heavenly with steamed rice and perfect for special occasions and get together.
- Prawns Medium or Jumbo (6 to 8)
- Green coconut with tender coconut flesh (2)
- Onion paste(1 onion)
- Ginger garlic paste (2 tbsp)
- Dijon mustard seeds(4 tbsp)
- Green chilies(4 to 5)
- turmeric powder(1/2 tsp)
- Salt (as per taste)
- Mustard oil or vegetable oil (2 to 3 tbsp)
- Paach phoron for seasoning(mix of fenugreek,fennel,nigella,mustard and cumin seeds)
- Red chilly whole(2)
- Cut the top part of the green coconut to yield a large opening.
- pour out the water and reserve.
- Scoop out the tender coconut meat.
- Marinate the prawns with turmeric and salt.
- Make a smooth paste of mustard with salt and green chilies.
- preheat the oven to 200 degrees.
- Add a tbsp of oil in the pan and add the “paach phoron” and whole red chilies till it crackles.
- Add the onion followed by ginger garlic paste.
- Add the mustard paste and add the prawns and saute for a few seconds.Add 1/2 cup of coconut water.
- Check the salt.
- Transfer the contents into the green coconut shells .
- Add a tbsp of mustard oil on top.
- close the opening with a dough of flour.
- Bake for about 45 minutes at 170 degrees.
- Serve straight from the oven in the shell itself with steamed rice .