Daab chingri

Daab Chingri is a traditional Bengali dish that is popular in both Bangladesh and the Indian state of West Bengal. The dish is a prawn curry that is cooked and served in a tender coconut shell (daab), which gives it its name. The word chingri refers to the prawns.

Ingredients

The main ingredients of daab chingri are prawns and tender coconut. Other ingredients include onions, garlic, ginger, turmeric, chili powder, green chilies, mustard oil, and garam masala. The dish is traditionally cooked in the oven, but it can also be prepared on the stove.

Preparation

The preparation of daab chingri involves several steps. First, the prawns are marinated with turmeric and salt. Then, a paste is made from the onions, garlic, and ginger. This paste is then fried in mustard oil along with the green chilies. The prawns are added to this mixture and cooked until they turn pink. The coconut water from the tender coconut is then added to the pan, followed by the coconut flesh. The mixture is then simmered until it thickens. Finally, the curry is transferred to the coconut shell and baked in the oven.

Serving

Daab chingri is typically served in the coconut shell in which it was cooked. It is often accompanied by basmati rice or pulao. The dish is known for its rich and creamy texture, and the unique flavor imparted by the coconut shell.

Cultural significance

Daab chingri is considered a delicacy in Bengali cuisine. It is often prepared for special occasions and festivals. The dish is a testament to the culinary creativity of the Bengali people, who are known for their love of fish and seafood.