From the very opening word of the title, you can very well comprehend that this recipie represents a culture having a fetish for food. Daab or tender coconut Chingri or prawns / shrimps owned its place among rich sea food recipes.  For this recipe you need to select some good deshelled and divined prawns along with a large size tender coconut.

 

Generally this recipe is done in microwaves but today I will be presenting you the same one without at micro but the taste will be equally good.

 

For this recipe you will need:

 

1. Deshelled And Divined Prawns (500gm)
2. 1 Large Daab or Tender Coconut (For garnishing)
3. Coconut milk from Amul
4. Garam Masala
5. Cumin Seeds
6. Mustard Paste
7. Mustard Oil (white oil optional)
8. Green chili paste
9. 2 freshly chopped tomatoes
10. Cilantro (optional)
11. Salt
12. Turmeric
13. Bay leaf
14. Cumin power
15. Red chili (kasmiri chilli best for it)
16. Onion paste (you can add garlic paste too, but here I am not using)

 

Now let us check out the recipe which will be done within 30 mins (provided all the ingredients and marinating process is done..)

 

After you have arranged all the above ingredients, marinate the prawn with salt, turmeric, one table spoon of mustard paste, onion paste (you can add garlic paste too, but here I am not using), mustard oil, green chili paste & red chili powder. Keep it covered for 40 mins.

 

Now take a pan and heat 2 table spoon mustard oil. Then add one tea spoon of cumin seed and one bay leaf. After 30 secs add the freshly chopped tomatoes and fry it till it gets mushy. Then add all the reaming masalas and pastes. Cook it for at least 10 mins at medium heat. When the masala is ready slowly add the prawns into the masala (one at a time). Cook it for another 10 mins and mix it well with the masala. After 10 mins add the coconut milk into it. Now cover the lid over the pan and leave it for another 10mins. Finally when it starts boiling add two tea spoon salt or salt to taste and add the garam masala powder to it. Remove it from flame after 2 mins and keep it aside.

 

Now the garnishing part:

 

Scoop out the large tender coconut but cutting the upper half making enough room for at least 10 to 8 prawns. You can even cut the coconut into two halves for your ease. Now carefully place the prawns and also add the gravy into it. And finally garnish it with few leaves of cilantro and your Daab Chingri is ready. You can take this dish with rice (basmati) or palau.

 

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