Authentic Daab Chingri Recipe | Prawn In Tender Coconut & Mustard Oil | Chef Vicky Ratnani

#daabchingri #bengalicuisine #chefvickyratnani

Indulge in the exquisite flavors of Bengal with our Daab Chingri recipe, cooked to perfection using Emami Healthy & Tasty Kachi Ghani Mustard Oil! 🌿✨

What's cooking in this video:
🥥 Preparing the coconut shell for the perfect vessel to cook the prawns
🍤 Marinating the fresh prawns in a blend of spices and Emami Healthy & Tasty Mustard Oil
🔥 Slow-cooking the prawns inside the coconut, allowing them to absorb the flavors of the spices and mustard oil
🌿 Garnishing with fresh herbs and coconut milk for an added burst of flavor
🍚 Serving suggestions and accompaniments to complete your Daab Chingri experience

Ingredients :

Jumbo Prawn: 8-10 (500-750 g) - जंबो प्रॉन
Tender Coconut: 4 (big size with flesh) - नरम नारि यल
Coconut Milk: 1 cup - नारि यल का दूध
Coconut water: 2 cup (use from the tender coconut itself) - नारि यल पानी
Mustard Paste: 2 Tbsp. - सरसों का पेस्ट
Onion Paste: 5 Tbsp. - प्याज का पेस्ट
Ginger Paste: 1 Tsp. - अदरक का पेस्ट
Garlic Paste: 1.5 Tsp. - लहसुन का पेस्ट
Tomato paste: 5 Tbsp. - टमाटर का पेस्ट
Green Chili: 3-4 - हरी मि र्च
Bay leaf: 1 - तेज पत्ता
Green Cardamom: 2 - हरी इलायची
Red Chili: 1 - लाल मि र्च
Cinnamon Stick: 1" - दालचीनी
Turmeric Powder: 1 Tbsp. - हल्दी पाउडर
Cumin Powder: 1 Tsp. - जीरा पाउडर
Garam Masala Powder: 1 Tsp. - गरम मसाला पाउडर
Red Chili Powder: 1 Tsp. - लाल मि र्च पाउडर
Sugar: 1 Tsp. - चीनी
Salt: to Taste - नमक
Mustard Oil: 5 Tbsp. - सरसों का तेल
Ghee: 1 Tbsp. - घी
Wheat Flour: गेहूंका आटा
5-6 Tbsp.

METHOD:
Wash Tender Coconut and scoop upper portion of each Tender coconut and keep the scooped
portions for further use.
Strain the water from the coconut and keep 2 cup water aside for cooking the prawns.
Leave the flesh of coconut as it is within.
De-vein Prawns and wash 2-3 times under running water.
Marinade Prawns with half of the Turmeric Powder and ½ Tsp. Salt and leave for 15 minutes.
Heat oil in a pan and fry Prawns one by one and strain from oil to use in next step.
remaining oil (after frying Prawns) add Ghee and heat properly.
Temper the Oil and Ghee mixture with Bay leaf, Dry red chili, and Cinnamon and Green
Cardamom.
Add Onion paste to the tempering and cook till the paste leaves the side of the pan.
At this point add Tomato paste, Mustard paste, and Ginger Garlic paste and cook until oil
separates.
Now add Coconut Milk and cook for 5 more minutes.
Add Red Chili Powder, Turmeric Powder, Cumin Powder and Garam Masala Powder to the
mixture along with Salt and Sugar and cook until the mixture leaves the side of the pan.
Add 2 cup of coconut water and bring it to boil.
When the mixture reduces to half add fried Prawns and cook for around 5 minutes and switch
the flame off.
Cooking the Prawn within Tender Coconut to finish the dish in Oven:
Make a dough of the wheat flour.
Set Oven in 180-degree c and pre-heat for 10 minutes.
Fill each coconut with Prawns and gravy one by one.
Try to not to overload the Tender coconuts.
Now places 1 slit green chili over the prawns placed in the coconut and close the tender
coconut with the scooped head and seal with the wheat dough.
Place Tender Coconuts filled with prawn within the oven and in "Broil" mode cook for 40 minutes
in 180-degree c.
Leave the tender coconuts as it is within oven until the temperature drops completely.
Take Tender coconut out of the oven and break the seal using a knife.
Very carefully take out the Prawn cooked under coconut with the coconut flesh or Daab Chingri
and serve with hot steamed rice.

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