About the Dish
Daab Chingri is a traditional Bengali dish where tender prawns are cooked in a luscious mustard and coconut gravy, then steamed inside a green coconut (daab) for a unique, delicate flavor. This dish is a true celebration of Bengal’s love for seafood and coconut-based curries, often enjoyed during special occasions and family feasts.
The rich mustard paste, fragrant mustard oil, and creamy coconut flesh blend beautifully, creating a dish that is both spicy, slightly pungent, and naturally sweet. The prawns soak up the flavors as they slow-cook inside the coconut, giving them a melt-in-the-mouth texture with a subtle smoky aroma.
Served with steamed rice, Daab Chingri is a perfect example of Bengal’s culinary artistry, where fresh, local ingredients come together to create a dish that is both comforting and exotic. One bite, and you’re transported to the serene riverbanks of Bengal, where the rhythm of life flows as gently as the Ganges
Recipe
Ingredients
Directions to make
Must haves
- 500g fresh prawns (medium or large, cleaned & deveined)
- 1 tender green coconut (daab) (for both coconut water & soft flesh)
For the Mustard Coconut Gravy
- 2tbsp mustard seeds
- ½ cup coconut milk
- 3-4 tbsp mustard oil (for authentic Bengali flavor)
- 2-3 green chilies (slit)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- ½ tsp sugar (to balance the flavors)
- Salt to taste
- ½ cup coconut water (from the green coconut)
- 1 tbsp fresh coconut flesh (scraped or finely chopped)
- 1 banana leaf (optional, for sealing & extra aroma)
Step 1 : Prepare the Mustard Paste
- Soak 2 tbsp mustard seeds in warm water for 15-20 minutes.
- Grind into a smooth paste with a pinch of salt and 1 green chili, adding little water if needed.
Step 2 : Prepare the Coconut Shell and Flesh
- Take a tender green coconut (daab) and carefully cut the top (keep the lid aside)
- Pour out the coconut water and set aside.
- Scrape out 2 tbsp of soft coconut flesh and finely chop it
Step 3 : Marinate the Prawns
- Take 500g prawns (cleaned & deveined).
- Marinate with ½ tsp turmeric powder, ½ tsp salt, and 1 tsp mustard oil for 10 minutes.
- Heat 2 tbsp mustard oil in a pan until it smokes lightly.
- Add the mustard paste and stir for a few seconds
- Add ½ cup coconut milk
- ½ cup coconut water (from the daab)
- ½ tsp sugar (to balance flavors)
- 1 tsp red chili powder1 more slit green chili
- Let it cook on low heat for 3-4 minutes.
- Add the marinated prawns and stir well. Cook for 2 minutes
- Pour the prawn and gravy mixture into the hollowed-out coconut shell.
- Drizzle 1 tbsp mustard oil on top for extra flavor.
- Cover with the coconut lid and seal the edges with a banana leaf or foil.
- Place the coconut shell (with the prawn and gravy mixture inside) into a steamer or a large pot with a lid. If you’re using a steamer, ensure the water is simmering but not touching the coconut shell.
- If you’re cooking in a pot, arrange the coconut on a small trivet or a makeshift stand so that the coconut doesn’t sit in the water directly
2. Steam the Prawns
- Steam the prawns inside the coconut for about 20-25 minututes and keep checking the gravy doesn’t dry out
- Once it’s done it should have turned a deep orange with slightly thickened gravy and glossy finish
Step 7: Garnish and Serve
- Garnish the Daab Chingri with fresh cilantro or coriander for added freshness and aroma.
- Serve the dish hot with steamed rice to enjoy the full flavor of this traditional Bengali delicacy.
