Dab Chingri

Recipe by Koushik

An exquisite recipe of Bengali cuisine for a special day. This authentic recipe is cooked with mild coconut milk, strong note of mustard paste wrapped inside tender coconut creating an unforgettable taste.

Style: Traditional | Cooking time: 60 min
Servings: 2



Tiger Prawn – 6 big ( retain the head and tail portion while washing)

Tender Coconut – 1 ( ask for mild tender)

Cumin Powder – 1 tsp

Lemon juice – 2 tsp

Mustard oil – 4 tbsp

Green chili – 2 pc

For Spice Paste

Mustard paste – 3 tsp

Green Chili paste – 1 tsp

Salt to taste

Turmeric powder – 1 tsp

Sugar – 1 tsp

Coconut milk – 5 tsp



  1. Marinate the washed tiger prawn with salt, turmeric powder and lemon juice for 15 mins
  2. Mix the spices under spice paste in a bowl to prepare a thick paste
  3. Cut the upper portion of the coconut to make a round opening of 2 inch diameter. Retain 1/5 of coconut oil and the tented flesh(cream) of the coconut and keep aside
  4. Now heat oil in a pan and sauté the marinated prawn for 5 mins.
  5. Lower the heat and add the spice mix, cook for 10 mins on low heat by adding 1/3 cup water
  6. Now pour the prawns with gravy and 2 green chili inside the tender coconut and microwave the coconut for 7 mins ( alternately can put inside convection oven for 5 mins on 200 degree)
  7. Serve hot using the tender coconut as serving pot.
Prawn in tender coconut

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