Daab Chingri - Prawns Cooked in a Tender Coconut Shell
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Daab or Tender Coconut
  • 6-7 Jumbo Prawn/Shrimp
  • 2-3 Tablespoon Boiled Onion Paste (boiled the onion in microwave about 5 minutes and then make a paste)
  • 2 ½ Tablespoons Poppy Seed (posto) Paste
  • 3 Tablespoons Mustard Paste (black and white, 50-50)
  • 2-3 Green Chilies
  • ¼ Cup Coconut Flesh/Malai
  • ⅓ Cup Coconut water
  • ½ Teaspoon Turmeric Powder [the_ad id="2092"]
  • 2-3 Tablespoons Mustard Oil
  • 1 Teaspoon Panch Phoron(Whole spice blend)
  • Salt (as per taste)
  • Pinch of Sugar (optional)
  • Atta Dough/all purpose flower powder dough (to seal the top of coconut)
Instructions
Step 1: Preparing the daab/green coconut
  1. Take a daab/green coconut and cut the top of the it. Make slightly bigger round shape hole so that it will help while stuffing.
  2. Do not throw away the head part, we need to use this to seal while cooking. Now first drain the coconut water and keep it aside.
  3. Afterwards, scoop out the flesh/malai of the daab/green coconut using spoon and keep this also aside.
Step 2: Make a Fine Paste
  1. We need to make a fine paste using mustard seeds (black and white, 50-50 ratio), poppy seeds (posto),1/3 cup of coconut water, salt (as needed), pinch of sugar (optional), 2 green chilies, ½ teaspoon turmeric powder. [the_ad id="2092"]
  2. You can put all of them in a food-processor and make the paste.
  3. However for best result, you can make the paste of mustard seeds and poppy seeds (posto) separately. This will help you to make sure the mustard seeds paste & poppy seeds paste are perfect.
  4. Afterwards, add the mustard seeds paste , poppy seeds paste, ⅓ cup of coconut water, salt (as needed), pinch of sugar (optional), 2 green chilies, ½ teaspoon turmeric powder in a food-processor and make a fine paste.
Step 3: Prepare the Shrimp/Prawn
  1. Cut and clean the shrimp/prawn, marinate with salt and turmeric powder.
  2. Heat a skillet add 1 tablespoon of mustard oil and shallow fry the shrimp, keep them aside. Don’t overcook the shrimp otherwise shrimp become stiff. [the_ad id="2092"]
Step 4: Mix Everything
  1. Take 1 tablespoon of mustard oil in the same skillet and add panch-phoron(whole spice blend). Once it starts to crackle, add boiled onion paste and sauté for 1-2 minutes.
  2. Add the shrimp/prawn and almost immediately add the paste which you have made at step 2. Cook all these 2 -3 minutes, adjust the salt if needed.Turn off the heat.
Step 5: Stuff gravy inside the Coconut
  1. Pour shrimp mixture inside the daab, drizzle some mustard on the top and put 1-2 green chilis.
  2. Place the top part of the daab and seal it with dough.
Step 6: Bake the Coconut
  1. Preheat the oven at 420F/210C and bake it for 40 - 50 minutes.
  2. Once you take out the daab/green coconut from the oven, cool it for another 10 minutes then take out the dough and top part of the coconut carefully.
  3. Your Daab Chingri is now ready to be served. Serve it hot with plain white rice.
Notes
If you want to get more coconut flavor add 2-3 Tablespoons of coconut milk.
You can also use charmagaz paste (Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds) to thicken your gravy. However this is optional.
Nutrition Information
Serving size: 2
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/daab-chingri-prawns-cooked-in-a-tender-coconut-shell-recipe/