Daab Chingri
Curries • India
About Daab Chingri
Prawns cooked inside a tender green coconut (daab) with mustard paste — the coconut both vessel and ingredient. Showpiece Kolkata banquet dish.
How to Make Daab Chingri (Traditional & Healthy Version)
Daab Chingri is a signature dish from the heart of Bengal, showcasing the delicate flavors of prawns cooked inside a tender green coconut or 'daab'. This traditional Bengali curry is renowned for its subtle, aromatic taste, where fresh chingri (prawns) are gently simmered in a mustard-coconut gravy, infusing them with the sweetness of coconut water and the zest of pungent mustard seeds. The preparation inside the coconut shell is not just visually striking but also imparts a unique, earthy aroma that defines authentic Daab Chingri. Rooted in Bengali culinary heritage, Daab Chingri is often served during special occasions, family gatherings, and festive celebrations like Durga Puja across West Bengal. This dish reflects the region's deep connection to both freshwater seafood and coconut, making it a true symbol of East India's rich cuisine. Not only is it a delight for the palate, but its presentation inside the daab adds a rustic charm, making every meal memorable. With its balanced use of spices and minimal oil, this healthy recipe brings together the best of taste and nutrition, perfect for those looking for a light yet flavorful Indian curry.
Ingredients(for 1 coconut shell (daab) with curry)
- 200g Medium-sized prawns (chingri) (cleaned and deveined)
- 1 whole Tender green coconut (daab) (water and meat reserved)
- 1 tbsp Mustard seeds (shorshe) (soaked for 15 mins)
- 2 Green chilies (slit)
- 1/4 cup Fresh coconut meat (scraped from daab)
- 1 tbsp Mustard oil (for authentic flavor)
- 1/2 tsp Turmeric powder (haldi)
- to taste Salt
- 1/4 tsp Sugar (optional) - optional
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Cut open the top of the tender green coconut (daab), carefully pour out the coconut water into a bowl, and scrape out the soft coconut meat. Reserve both for later use.
5 minutes
Use a sharp, sturdy knife for opening the daab and work carefully to avoid spills.
- 2
Soak mustard seeds in a little water for 15 minutes, then grind them with green chilies and coconut meat into a smooth paste.
7 minutes
Add a pinch of salt while grinding to reduce bitterness from mustard seeds.
- 3
In a bowl, marinate prawns with turmeric powder and salt. Let it rest for 5 minutes.
5 minutes
Marinating helps infuse flavor and keeps prawns tender.
- 4
Heat mustard oil in a small tawa or kadhai till it just begins to smoke. Add the marinated prawns and sauté for 2-3 minutes until they turn pink. Remove and set aside.
4 minutes
Do not overcook prawns to retain their juiciness.
Why This Dish is Healthy
This Daab Chingri recipe is ideal for those seeking a healthy Indian curry, as it uses minimal oil, is steamed instead of deep-fried, and incorporates the goodness of coconut water and fresh prawns. The absence of cream and heavy spices keeps it light on the stomach yet flavorful. Its high protein and low carb profile make it suitable for weight management and muscle maintenance.
Daab Chingri is a protein-rich curry, thanks to the generous use of prawns, which provide high-quality lean protein (11g per serving) and essential amino acids. It is low in carbohydrates (6g) and moderate in healthy fats (12g), mainly from mustard oil and coconut, which supply beneficial medium-chain triglycerides. The recipe is rich in vitamins like B12, B6, and minerals such as selenium, zinc, and magnesium, promoting heart and brain health. Mustard seeds add antioxidants and omega-3 fatty acids.
Pro Tips
- 💡Tip 1: Always use fresh, tender green coconut for authentic sweetness and aroma.
- 💡Tip 2: Do not overcook prawns as they can become rubbery; quick steaming is best.
- 💡Tip 3: Adjust mustard quantity to taste, as some prefer a milder or stronger pungency.
Storage & Serving
Consume Daab Chingri fresh for best flavor. If storing, transfer to an airtight container (without the coconut shell) and refrigerate for up to 24 hours. Reheat gently and avoid overcooking prawns.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 11.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 12.0 g |
| Fiber | 1.0 g |
