**Dab Chingri** (Coconut Prawn Curry) is a traditional Bengali dish where prawns are cooked inside tender coconut.
### Ingredients:
- 8-10 medium-sized prawns (cleaned and deveined)
- 1 tender coconut (both water and the soft flesh)
- 2 tbsp mustard oil
- 1 medium-sized onion (finely chopped)
- 2-3 green chilies (slit)
- 1 tsp ginger paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- Salt to taste
- Fresh coriander leaves for garnishing
### For mustard paste:
- 1 tbsp mustard seeds (yellow and black mixed)
- 1 tbsp grated coconut (optional)
- 1-2 green chilies
- A pinch of salt
- A little water for grinding
### Instructions:
1. **Prepare the Coconut**:
- Cut the top off the tender coconut and save the coconut water. Scoop out the tender coconut flesh and set it aside.
2. **Make the Mustard Paste**:
- Soak mustard seeds in water for 10 minutes. Then, grind them along with green chilies, coconut (if using), and a pinch of salt into a smooth paste.
3. **Marinate the Prawns**:
- Marinate the prawns with a pinch of salt, turmeric, and red chili powder. Keep aside for 10 minutes.
4. **Cook the Prawns**:
- Heat mustard oil in a pan. Add chopped onions and fry until golden brown.
- Add ginger paste, turmeric, cumin, and chili powder. Sauté for 2-3 minutes.
- Add the marinated prawns and stir-fry for 3-4 minutes.
- Add the mustard paste, coconut water, and a little regular water (if needed) to create a thin gravy. Let it simmer for a few minutes.
- Mix in the tender coconut flesh and green chilies. Cook for another 5 minutes.
5. **Assemble in the Coconut**:
- Transfer the cooked prawn curry into the hollowed-out tender coconut.
- Close the top of the coconut and seal it with dough or foil.
6. **Steam**:
- Place the sealed coconut in a steamer and steam for 15-20 minutes to let the flavors blend.
7. **Serve**:
- Once done, garnish with fresh coriander leaves. Serve hot with steamed rice.
Enjoy the delicious and aromatic **Dab Chingri**!
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