Daab Chingri:
I am very closed to my Grandmom( my mother's mother). We used to chat about lots of things including cooking and as we are Bengali mainly fish dishes. I learned many fish dishes from her. She told me my granddad was from Barishal back before partition from Bangladesh. In Barishal people are very fond of fish dishes so after marrying my granddad she learned many types of fish dishes. Over there she saw her mother - in - law and older women of house used to cook marinated shrimp inside the tender coconut/Daab. The tender coconut needs slightly succulent coconut inside not only water. The slight coconut flesh also cooks with the marinated shrimp and make it more flavorful. That time there is no electric oven or anything so they used to cover mud all over the coconut and put it inside the hot earthen oven they used to cook food. After some time when the earthen oven gets cold, they used to take out the coconut and cleaning up the mud, inside from the coconut they take out the cooked marinated shrimp. It is an exotic and cooking delicacy. I never saw her cooked in front of me though in my mind it is there. After that when I started blogging I saw various recipes about Daab Chingri but seriously never tried it. This time I determined and try it and it is a success. In Bengali fish dishes Shrimp, prawn, jumbo prawn, tiger prawn and etc. always goes to an exotic food list. A dish like this made with shrimp is take it to more delicacy.
Fortunately, now we have an electric oven, pressure cooker, steamer, Instapot, etc. So it is not so difficult making Daab Chingri at home. I would suggest everyone try it once, it is a delicacy and you will never forget the taste that for sure.
For making Daab Chingri the first thing is choosing Daab or tender coconut. Very slight and succulent coconut flesh inside the Daab or tender coconut is the right choice. Sometimes the coconut is looking big from outside with husk but inside there is very little space. So it depends on the tender coconut how many shrimp will get in. My tender coconut it without husk as it is available here and very broad space inside so I am able to insert 15 medium-size shrimp along with the marination property. It depends on the shrimp and about the amount of shrimp you want to cook. It may need two or more tender coconut. Be prepared before cooking.
Course - Main course
Cuisine - Bengali
Author - Usashi Mandal
Serving - 3
Preparation time - 30 minutes
Cooking time - 20- 25 minutes
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Ingredients:
15 piece medium whole shrimp
1 big tender coconut
1 tbsp yogurt
1 tbsp mustard paste
1 tbsp poppyseed paste
4 tbsp coconut milk
1 tbsp grated coconut
10 green chilies
2 tsp turmeric powder
1 tsp garam masala powder
4 tbsp mustard oil
Salt for seasoning
Instructions:
1. Cut open the top part of the tender coconut. Drain all the coconut water in a bowl. Don't discard it. With a fork prick inside the succulent coconut flesh.
2. Wash, clean and deveined the shrimp and rub turmeric powder and salt on it keep aside.
3. In a grinder add poppy seeds, mustard seeds, grated coconut, green chilies, and use coconut water to make a smooth paste.
4. In a mixing bowl add yogurt, poppy seed, and mustard seed paste mixture,garam masala powder, mustard oil, salt, turmeric powder, coconut milk. Mix very well.
5. In this mixture add shrimp and mix well. Keep aside for 20 minutes.
6. After 20 minutes pour shrimp and marination inside the tender coconut. Seal the top with flour dough.
7. Now in an Instapot add 1 cup water then place the steamer tray then place the tender coconut on it. Close the lid and steam for 20 to 25 minutes.
6. Let it cool down then open the top of the coconut and pour the cooked shrimp in a bowl. Serve it hot with steamed white rice. It is bliss.
Note:- If you don't have an Instapot you can use a pressure cooker. Follow the process and take the whistle of the pressure cooker and steam for 25 minutes. In a stovetop also you can steam tender coconut inside a big pan. In an electric oven, you can bake it for 20 minutes in 300-degree c temperature.
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