Bengali Daab Chingri Recipe
Dab chingri is an exemplary fish recipe that is popular among most Bengalis. Being known for its unique cooking methodology, it’s also popular for its taste and flavor. This simple, yet delicious Bengali recipe prepared with Kachi Ghani Mustard Oil has occupied most Bengali restaurants.
Keeping in mind its unbeatable taste, texture, flavor and unique cooking technique, this dish holds a special place in one’s heart. Without mentioning the recipe for the same, it’s not justified that one can prepare this at their homes too with the best healthy cooking oils in India. Hence dive into this dish’s unique flavors with this special recipe.
Ingredients:
- 10 King Prawns
- 1 Medium Onion
- 1 tsp Panch Phoron
- 4 Green Chilis
- 1 ½ tsp Turmeric
- 20 gm Wheat Dough
- 1 Large Tender Coconut
- 3 tbsp Mustard Paste
- 3 Garlic Cloves
- 2 tbsp Kachi Ghani Mustard Oil
- Salt to taste
Method:
- Chop garlic, green chilies and onion. Scrape out the coconut flesh and put it to grind. Note- Grind until it’s a flesh paste.
- Heat oil in a pan over medium flame and add panch phoron to it. Add the chopped green chilies, onions and garlic cloves.
- Take out the mixture in a large bowl and add mustard paste, turmeric, salt and coconut flesh paste. Add the prawns to the mixture and mix well.
- Cut the bottom of the coconut shell to make it stand properly inside the pressure cooker
- Put the prawn mixture in the shell and cover the top with wheat dough.
- Add some water in the pressure cooker and place it in the pressure cooker. Close the lid and cook over medium flame for 3 whistles. Note– The level of water should be half the size of the coconut shell.
- Let it steam for 10 minutes. Remove it from the flame. Then let it be in the cooker for 10 more minutes.
- Take it out and remove the wheat dough seal. Serve hot with steamed rice.
