Recipe Of Dab Chringi

Sea Food

oi-Suparna Chakaraborthy

By Suparna Chakaraborthy

Monday, April 12, 2010, 17:03

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.

Ingredients:

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

Method

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.