Daab Chingri (Prawns) Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, and marinate them with turmeric, salt, and mustard oil.
• STEP 2.Cut open the top of a tender coconut and scrape out the flesh. Keep the coconut shell intact.
• STEP 3.In a pan, heat mustard oil and add bay leaves, cinnamon, cardamom, and cloves. Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and grated coconut. Cook until the coconut turns golden brown.
• STEP 5.Add the marinated prawns and cook until they turn pink and are cooked through.
• STEP 6.Add coconut milk, salt, and sugar. Cook for a few more minutes until the flavors are well combined.
• STEP 7.Transfer the prawn curry into the coconut shell and cover it with the scraped coconut flesh.
• STEP 8.Place the coconut shell in a preheated oven and bake for 15-20 minutes at 180掳C.
• STEP 9.Serve the Daab Chingri hot with steamed rice.

Cooking Tips

• Make sure to clean and devein the prawns properly before marinating them.
• Use fresh tender coconut for the best flavor and aroma.
• Adjust the spice level according to your preference by adding or reducing the amount of green chilies.
• You can also cook the prawn curry on a stovetop by covering the coconut shell with aluminum foil and simmering it on low heat for 15-20 minutes.
• Garnish the Daab Chingri with fresh coriander leaves for added freshness.

Storage and Serving

• Daab Chingri is best enjoyed immediately after cooking.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.
• Serve Daab Chingri with steamed rice or naan bread for a complete meal.