Indian Chef ,
Zaika Restaurant , Dubai
Daab-chingri is a traditional dish from Kalkata (Calcutta), East India.
- 1 cup small prawns (peeled and deveined)
- 1 small tender coconut (daab)
- 2 medium onions (finely sliced)
- 4-5 green chillies (slit)
- 1/4 cup coconut
- 1 tsp ginger paste
- 1 1/2 tsp garlic paste
- salt to taste
- 1/4 tsp turmeric powder
- 1/4 cup tender coconut flesh (malai) chopped
- 1/2 tsp panch phoron
- atta dough (as required).
Take a tender coconut, cut off a slice from the top, drain the water and scoop out the flesh, and retain the top to use as a lid. Wash the prawns thoroughly under running water. Drain completely. Pre-heat the oven to 220C/ 4258F/ Gas 7. In a bowl mix prawns, onions, green chillies, coconut, ginger paste, garlic paste, salt, turmeric and tender coconut flesh. Heat a non-stick pan. Add panch phoron and when the seeds crackle, add to the mixture. Cover the daab using the reserved top slice. Seal the top with atta dough. Bake for approximately thirty minutes. Let it stand for ten more minutes. Open the seal just before serving.