Relish the elegance of Daab Chingri, a Bengali culinary treasure
Daab Chingri is one of Bengal’s most iconic dishes, known for its unique cooking method and rich mustard-based gravy. It combines prawns, mustard paste, and green chilies, all slow-cooked inside a tender green coconut, or daab. The process allows the prawns to cook gently, locking in their natural juices and letting the ingredients come together in a way that is deeply aromatic and satisfying. Traditionally served during family gatherings or festive occasions, Daab Chingri holds a special place in Bengali cuisine and is surprisingly simple to recreate at home.
Step 1: Clean the prawns and marinate them lightly
Begin by cleaning 300 grams of fresh medium-sized prawns. Remove the shells and devein each prawn carefully, keeping the tails if you like a more traditional presentation. Pat them dry and marinate with a pinch of turmeric powder, salt, and a light touch of red chili powder. Let the prawns sit for 15–20 minutes to absorb the spices. This light marination helps enhance their flavor while allowing the mustard-based curry to remain the hero of the dish.
Step 2: Make a fresh mustard paste with the right balance
In a grinder, blend 2 tablespoons of yellow mustard seeds (or a mix of yellow and black), 2 green chilies, and a few spoons of water until smooth. Add ½ cup of freshly grated coconut for texture if desired, though it’s optional. Strain the paste for a smoother finish if preferred. Mix it with 1 tablespoon of mustard oil, a pinch of turmeric, and salt to taste. This pungent, earthy paste will be the base of the curry and is key to Daab Chingri’s bold character.
Step 3: Prepare the tender coconut to hold the prawn mixture
Take one medium-sized tender green coconut with enough cavity inside. Cut open the top carefully and scoop out a little of the soft white flesh using a spoon. Reserve some of the coconut water to use in the curry. In a mixing bowl, combine the marinated prawns with the mustard paste, a little coconut water, and a teaspoon of mustard oil. Pour this mixture into the hollowed daab, filling it about three-quarters full to prevent spillage during cooking.
Step 4: Steam the filled coconut gently to cook the prawns
Seal the top of the coconut with foil or replace the original cap and cover tightly. Place the filled coconut inside a steamer or in a deep vessel with a lid and some water at the bottom. Let it steam gently for 30 to 40 minutes on low to medium heat. Alternatively, you can bake it in a preheated oven at 180°C for around the same duration. The prawns slowly cook inside the sealed coconut, soaking up the aroma and flavor from the spices and the enclosed environment.
Step 5: Serve Daab Chingri warm with plain rice for a classic pairing
Once done, let the coconut rest for a few minutes before opening it carefully. Scoop out the prawn curry and serve it hot with plain steamed rice. The pungency of mustard, warmth of green chilies, and natural richness of the prawns make each bite memorable. Daab Chingri doesn’t need many side dishes,it’s bold, satisfying, and meant to be enjoyed slowly, one spoonful at a time with soft rice.
Daab Chingri is a dish that speaks of tradition and finesse
Daab Chingri is more than just a prawn curry, it’s a symbol of Bengali culinary artistry. The unique method of cooking inside a daab allows the dish to develop deep layers of flavor without any heavy spices or complex steps. Whether prepared for a weekend indulgence or served at a festive meal, it adds a touch of elegance to the table. Once you try making it at home, it may just become your signature dish for special occasions.
