DAAB CHINGRI [PRAWNS IN COCONUT SHELL]

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-vegetarian food ...specially fish.....Prawn is not a fish.....we often forget that....it 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 origin and that of East Bengal.....on which one is the best....Prawn or Hilsa? Our generation is smarter....we never get into these silly fights but enjoy the best of both.....

This island being the 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 it. Needless to say, the Orients 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 Oriental Cooking, hence thought of preparing and sharing 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 spice mixes. I did the way I felt like that day, that particular moment and was extremely relaxed doing it. Watching my men eat a bit more grains of rice was an absolute pleasure.

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

INGREDIENTS :

Prawns : 400 gm [medium sized did I use]
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 + 1tbsp + 1tbsp
Green Coconut : 1 [either we use one shell two times or buy 2]

METHOD :

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

Peel, discard the two ends and wash the onion. Cut half and slice.

Heat oil in a wok. Temper with a bayleaf and whole cumin seeds. Add the sliced onions. Fry until 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 the cooked spice mixture onto the marinated prawns, add some slitted green chillies and 1tbsp oil. Mix well. Keep aside for 15-20 minutes.

Cut the top of the coconut round wise. Pour the water in a glass. We are supposed to take out the soft white flesh but I did not do....you can see in the picture I kept it as it is. Now prawns are ready to be put into the coconut shell. Do it with a spoon... each coconut shell can contain 200gm of marinated prawns.

Cover the coconut shell with the lid.

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

Please check if its done because every oven is different, so cooking time may slightly vary. Once done, let it cool a bit. Drizzle 1tbsp mustard oil before serving.

Enjoy with some piping hot steamed rice. We also had some "kumro sheddo"... that is boiled pumpkin and "lau dal"... that is moong dal with bottle gourd on that particular day.