Step by Step to Making Perfect Dab chingri

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Dab chingri

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Here are the ingridients that are required to produce a appetizing Dab chingri:

  1. Prepare 1 of medium sized tender coconut.
  2. You need 20-25 of cleaned, deveined prawns.
  3. You need 1 tablespoon of turmeric powder.
  4. Provide As per taste of Salt.
  5. Prepare As required of Tender coconut pulp paste.
  6. Get As required of Tender coconut water.
  7. Take 1 of medium onion finely chopped.
  8. Take 1 tablespoon of ginger paste.
  9. Prepare 1 tablespoon of garlic paste.
  10. Take 2-3 of green chillies chopped.
  11. You need 2-3 tablespoons of mustard paste.
  12. Use 1 teaspoon of sugar.
  13. You need 2 tablespoons of fresh cream.
  14. Provide As required of Atta dough to seal.

Done with the ingridients? Below are the steps on producing Dab chingri:

  1. Cut the top of a tender coconut. Collect the water. Scoop the malai. Make a smooth paste of malai with coconut water..
  2. Marinate prawns with salt and turmeric powder. Heat oil in a pan. Light fry the prawns..
  3. Same pan fry chopped onions till they are translucent. Add ginger- garlic paste. Fry till the raw smell gone. Add chopped green chilli. Add salt, sugar turmeric powder. Fry a little while.switch off the flame. Add mustard paste and cream. Mix well..
  4. Marinate the fried prawns with the paste. Leave for 5 minutes..
  5. Fill the marinated prawn inside the empty tender coconut shell. Cover and seal it with atta dough. Cook in microwave high for 8-10 minutes..
  6. Let it cool. Enjoy it with steam rice.

It is a classic coastal preparation. You may recreate this recipe with chicken. Daab Chingri as we call this mellow medley of slow cooked prawns and coconut meat, cooked inside a whole green coconut shell, is as authentic a Bengali dish can get. Daab Chingri is a signature dish of Bengalese. The main ingredients of this recipe, chingri or prawns, daab or green tender coconut and malai, or the soft flesh of the tender coconut.

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