Daab Chingri Recipe. Prawns cooked in tender coconut, mustard and coconut cream.Traditional Bengali Recipe.

Properly clean your prawns by de-veining and peeling off the shells. Then marinate with salt, turmeric and red chili powder.

In a pan with 2-3 tbs of mustard oil toss the prawns flipping it both sides.

After 3-4 minutes separate the prawns in a plate and keep it aside.

Now let's prepare our curry. Take 2tsp of yellow mustard, 2 green chilies and tender coconut pulp in a mixer.

Prepare a smooth paste. Add water if required.

Separate out in a bowl.

Add coconut milk.

Also add half tsp of sugar.

Salt to taste.

Mix it well.

Add pinch of turmeric powder and keep it aside.

In the same pan for tempering add 1/4th tbsp of fenugreek and mustard seeds.

Let the seeds crackle and then add your prepared mustard-tender coconut paste.

Stir it well and cook for another 5-6 minutes until the oil starts to separate. Keep the heat medium to low.

Strain tender coconut water. 

And add the same to the pan.

Bring it to boil. 

Then add left over coconut milk to the curry.

Bring it boil again. You'll notice that the curry gets thicker and rich after adding coconut milk. Coconut milk adds that creamy texture to the dish.

Now add your fried prawns.

Stir well.

This step brings a major difference to the dish. Place a funnel on the coconut opening.

And with the help of a serving spoon start pouring the curry  in the funnel. You can avoid the help of funnel if the coconut opening is large enough.

Fill the coconut with the curry. You can also pour few prawns if the coconut opening is large enough.

Microwave the the curry filled coconut for about 7-10 minutes. You can also use your pressure cooker instead.

Now pour it back to the pan with prawns and gravy.

And you are ready with delicious creamy Daab Chingri.

Serve it with steamed rice or paratha or chapati. I can bet you'll love it.