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Food and Recipe

Daab Chingri
(डाब चिंगड़ी)

Contributed By:
Anupriya Sinha
Anupriya Sinha, Pune


Daab (tender coconut) – 2 medium size
Medium prawns – 500 gm (shelled and deveined)
Salt – as per taste
Turmeric powder – ¼ tsp
Sugar – 1/3 tsp
Ginger paste – 1 tbsp
Mustard paste – 1 tbsp
Green chilli – 3-4 or as per taste (chopped)
Cashewnuts – 8-10 (soaked in water)
Daab malai (scraped coconut meat from the tender coconuts) – 1 ½ cup
Tender coconut water – 1 cup or as desired (depends on the consistency of gravy desired)
Mustard oil – 1 tbsp
Green cardamom – 4-5
Cloves – 4-5
Bay leaf – 2
Wheat flour dough – as required to seal tender coconut shells

Method of Preparation

1. Wash tender coconuts and chop off from top so that you get a convenient opening for stuffing the prawns.

2. Take out coconut water and keep aside.

3. Scrape off the tender coconut meat and keep aside. If coconut meat is not enough (1 ½ cup) then you can add readymade coconut cream to supplement it.

4. Take prawns in a thick bottomed pan. Add salt, sugar, turmeric powder, ginger paste, mustard paste and chopped green chilies in the prawns and mix.

5. Heat oil in a small kadai and add bay leaves, green cardamom and cloves. Remove from heat and add this to the prawns. Mix well and keep for 15-20 minutes.

6. Take coconut meat and soaked cashewnuts in a blender and blend to a smooth paste. Keep aside.

7. Cook the marinated prawns over medium heat for 4-5 minutes. Add the coconut meat and cashewnut paste, mix well and cook for another minute.

8. Add coconut water and mix. Bring it to boil and keep boiling for 2-3 minutes on medium heat.

9. Remove from heat and transfer the entire content to the two tender coconut shells.

10. Seal the mouths with wheat flour dough (picture) and transfer to a preheated oven.

11. Cook for 40 minutes on 250 degrees Centigrade. Switch off the oven and let cool inside it for another 10 minutes.

12. Remove the seal and take out Daab Chingri. Serve hot with steamed rice.

Notes & Tips

1. This is typical a Bengali delicacy which was on the verge of extinction in Bengali households due to the cumbersome process. It is served, however, in almost all the Bengali food outlets throughout the country and is gaining popularity with, not only Bengalis but also other communities.

2. I have learnt to make this from some of my Bengali friends who are big foodies and have real good culinary experience. I have modified the recipes here and there and have arrived at this one which suits my husband’s palate and mine too.


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