Wednesday, 30 January 2013

Daab Chingri

Prawns never tasted so good! Try out this scrumptious Bengali delight!


Ingredients




  • Medium sized Prawns - 12-14 pcs
  • Young Coconut - 1pc
  • Coconut water - 1 glass
  • Coconut pulp - 25 gms
  • Onion - 1 medium
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Kaju Paste - 2 tbsp
  • Green Chilli - 1 pc
  • Red Chilli - 1 pc
  • Mustard oil - for cooking
  • Ghee - 1 tsp
  • Salt, Turmeric, Sugar - 1/2 tsp each

Clean and devein the prawns thoroughly.
Mix half of ginger, garlic paste with salt and a pinch of turmeric and rub onto the prawns.
Lightly fry the prawns in oil for 1 minute and keep aside.



Mince the onion roughly.
Add a pinch of sugar in hot oil. This will give you a rich color of the gravy.
Add the onion paste in the same oil and fry for some time.
Now add salt, turmeric, whole red chilli, remaining ginger garlic paste, kaju paste and green chilli one by one and fry well till oil comes out.


Add the coconut water  in the fried masala paste. When it starts boiling, add the prawns and cook for 2 minutes.


Add 3/4th portion of young coconut pulp and mix well. Cook on very low heat for some time till the gravy thickens.


Add a spoonful of ghee over it and serve in coconut shell. Garnish it with soft coconut pulp.








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