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  • Writer's pictureBon Vivant

Daab Chingri

It's a Bengali recipe of Prawns cooked in a tender coconut. I used my father-in-law's recipe.

Prep time: 15 minutes Cooking time: 45 minutes Total time: 60 minutes



Queen Prawns (deveined and cleaned) 300 gms

Tender coconut (medium size with soft flesh) 2 

Fresh coconut (grated) 1 cup

Coconut water 1 cup

Tomato (blanched) 1 large

Mustard seed 1 tbsp

Onion paste 1 cup

Ginger-garlic paste 2 1/2 tsp

Green chilies 4-5

Red chili powder 1 tsp

Turmeric powder 1 tsp

Mustard oil 4 tbsp

Sugar 1/2 tsp (optional)

Salt to taste


Wash the tender coconuts and make a bigger round shape hole on the top of each coconut carefully with the help of a sharp knife and gently take out the cutout portion intact. Keep aside the cutout portion for further use.

Now, drain the coconut water into a bowl and keep it aside along with the soft flesh around the coconut. 

Marinate the prawns with 1/2 tsp salt and 1/2 tsp turmeric powder.

Heat 2tbsp mustard oil into the pan, add the marinated prawns into the oil and shallow fry both sides of the prawns for about a minute. Remove the prawns from the pan, keep it aside.

Take a small blender jar or mixer jar, place the grated coconut, mustard seeds, green chilies, blanched tomato, ginger-garlic paste, and 2 tbsp water and make a fine smooth paste with it. Keep the paste in a bowl for further use.

Heat the same pan(which was used to fry prawns), add 1 more tbsp of mustard oil into it, let it be hot. First, add onion paste into the oil and immediately place a cover over the pan, as it may splutter. Let it fry until the raw onion smell goes off and it will start to release oil from its side. The onion paste will get a nice golden brown color.

Then add the other paste of coconut into the pan, mix it well. Add red chili powder, 1/2 tsp turmeric powder, and 1/2 tsp sugar into it. Keep stirring till the raw smell of the masala goes off and it starts to release oil from its side. Add 1 cup of coconut water and salt to it. Let it boil, then add all fried prawns into the gravy and cover the pan with a lid.

After 2-3 minutes stir it and let it boil for 2 mins. And lastly, add 1 tbsp of mustard oil, mix it well and cover the lid. Then immediately turn off the heat.

Preheat the oven at 180°C for 10 minutes. 

Gently place an equal number of prawns and enough gravy into each tender coconut (daab). And place the cutout portion of the tender coconut in the right place and seal the coconuts mouth with some flour dough. As the vapor should not come out through the hole. Place the tender coconut in the oven for 30 mins. After 30 mins, serve the daab chingri with piping hot steamed rice. 

Note: If you don't have an oven you can also steam them on a gas stove. Put the vessel with water (water level should touch the half of the sealed tender coconut) on the medium heat of your gas. And then place the sealed coconut into the vessel water. Cover the vessel with a tight lid. After 10 mins, slow down the heat and let it be cooked for 20 more mins in low flame. After 30 mins of steaming, your daab chingri is ready to serve.

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