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Recipe Of Dab Chringi

By Suparna Chakaraborthy

Dab Chingri, is one of the A listed dishes in the long list of Bengali cuisine. Prawn, as known is among the favorites of Bengali diet. The essence and taste of this dish has crossed boundaries and has successly won hearts of people belonging to different parts of India. Following is the recipe of Dab Chingri.


small prawn - 600 gms

onion paste - 80 gms

cummin paste - 2 tsp

green chilli paste - 2 tsp

ginger paste - 1 tbsp

poppy seed paste - 2 tsp

cashew paste - 2 tsp

milk - 120 ml

coconut milk - 80 ml

lemon juice - 1tsp

oil – 3 tbsp

fresh coriander leaves - 15 gms

whole green coconut - 4 nos

salt - to taste


Wash and de-vein the Prawns.

Rub the Prawns with lemon juice and set aside for 30 mints.

Heat oil in a pan and add onion paste.

Fry the onion till the oil leaves the sides.

Add cumin and ginger paste.

When almost cooked, add poppy and cashew paste.

When cooked add red chilli paste.

After cooking for 2 mints, add milk and coconut milk.

Let the mix simmer for 15 mints, then add prawns.

If the gravy becomes too thick, add water of tender coconut.

Add salt to taste.

Cut the end of a tender coconut and pour the curry in it.

Cook the coconut with the curry in hot water.

Cook till the water level is half.

Serve hot in the coconut shell.

Read more about: chingri recipes seafood
Story first published: Monday, April 12, 2010, 16:54 [IST]
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