Daab chingri
 | |
| Alternative names | Prawn malai curry |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Bengal (India and Bangladesh) |
| Serving temperature | Hot |
| Main ingredients | Prawns and coconut |
Daab chingri, also known as chingri daab, is a Bengali prawn curry, cooked and served in a green coconut shell.[1][2][3]
Preparation
[edit]The interior ingredients are large prawns, butter or ghee or mustard oil, onions, turmeric powder, chopped green chilli, garlic paste and ginger paste. On top are various spices. The ingredients are mixed together and stuffed into a hollowed tender coconut, which is then sealed (traditionally with dough or mud) before being slow cooked. The completed dish is served in the coconut shell in which it was cooked.[2][4]
Popularity
[edit]Daab chingri is a popular Bengali dish.[4] It is often cooked during Pohela Boishakh, Durga Puja, and other special occasions.[5] It is a prominent feature of restaurant cuisine in Kolkata, Mumbai and Bangalore among others.[3][6]
References
[edit]- ↑ Festival. Statesman Limited. 2004. p. 286.
- 1 2 "Daab Chingri: Bengali". BoldSky. Retrieved 3 February 2016.
- 1 2 সাদা ভাত আর ডাব চিংড়ি, ব্যস কেল্লাফতে! (in Bengali). Retrieved 3 February 2016.
- ↑ "Poila palate". The Telegraph. Calcutta. Archived from the original on May 19, 2006. Retrieved 3 February 2016.
- ↑ Roy, Rituparna (2020-10-21). "How the Bengali daab chingri became a best-selling restaurant dish". Condé Nast Traveller India. Retrieved 2026-09-25.
