Monday, 12 January 2015


Daab Chingri or Prawn Cooked in Coconut Shell is again a Bengali delicacy which we generally cook on special occasions. Excuse my extreme love for non-veggies...specially fish.....Prawn is not a fish.....we often forget is so much into our life as a fish...Just back from India....with lot of memories and stories associated with three Fs.....Family, Fish and Friends....I cannot help myself from praising and loving these smelly...scaly creatures everyday through my cooking....and finally giving utmost pleasure to the stomach.

Being a Bengali.....we cannot go without fish a single day. Prawns and Hilsa being the two kings among all. There had been a big fight between Bengalis of West Bengal and East Bengal.....about which one is the best....Prawns or Hilsa? Our generation is smarter....we never get into these silly fights but enjoy the best of both.....

Singapore being home for freshest of prawns of all sizes, there is no reason why one will not have it on a regular basis if he/she is not allergic to. Needless to say, the Chinese are excellent cooks and they cook so exotic dishes with prawns using very less ingredients, that too in the simplest manner. That surely deserve accolades.

I am yet to learn the nitty gritty of Chinese Cooking, hence thought of presenting what I know. Daab Chingri has a number of variations with regards to the spices used. I really did not do any research on the authenticity of the spices used. I did the way I felt like that day, that particular moment and was extremely relaxed doing it. Watching my men eating a bit more grains of rice was an absolute pleasure.

For Daab need a green coconut shell, few spices, shredded coconut and fresh medium sized prawns. Heres how we do it....

Prawns : 300 gm
Onion : 1 big
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As required
Red Chilli Powder : 1tsp
Cumin Seeds : 2 pinches
Bayleaf : 1
Shredded Coconut : 1/2 small cup
Oil[Mustard preferably] : 2tbsp
Green Coconut : 1

Wash and de shell the prawns...[the heads should not be thrown, but can be used to make pakoras.] Add some salt  to the prawn and mix well. Keep aside. Slice the onion and wash.

Heat oil in a wok. Temper with a bayleaf and whole cumin seeds. Add the sliced onions. Fry till brown. Now add the ginger paste and fry till the raw smell goes. Add all the powdered spices and salt needed. Stir for 1 minute, add the shredded coconut, stir for 2 minutes.

Pour onto the prawns as in the picture below.

Mix well with the prawns. Cut the top of the coconut roundwise. Pour the water in a glass. We are supposed to take out soft white flesh but I did not can see in the picture I kept it as it is. Now prawns are ready to be put into the coconut shell.

With the help of a spoon put the prawns inside the coconut shell till the top. See the picture.

Cover with the coconut lid. It will look as below.

Now preheat oven at 180 deg C. Put the small tool inside the oven and place the coconut over it. Cook for 45 minutes at 180 deg C. Look at the picture below.

Please check if its done because every oven is different, so cooking time may slightly vary. Once done it should look like the the picture below.

Enjoy with a plateful of piping hot steamed rice!!


  1. at the end of the dish do you scoop out the prawns along with the tender coconut ? or just the prawn?

    1. hi dear... we scoop out the prawns only without the coconut.....