By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Daab Chingri is a dish with the goodness of tender coconut and prawns that is to die for. The tender and juicy prawns cooked in a green coconut shell with aromatic masala gives the dish a unique and subtle flavour. A typical Bengali dish is indeed heaven for seafood lovers.
(Serving for 4)
King prawn: 10
Onion: 2 medium
Garlic: 6 to 8
Turmeric powder: ½ tsp
Panch Foran: ¼ tsp
Green chilli: 4
Mustard paste: 2 tsp
Tender coconut: 2 tsp
Coconut water: 4 tsp
Coconut milk: 3 tsp
Mustard oil: 3 tsp
Garam masala powder: ¼ tsp
Cut the top of the coconut and keep its water in a separate bowl.
Scrape out the tender coconut. Grind the tender coconut with garlic, onion, coconut water and green chilli into a smooth paste.
Heat oil in a pan and add panch foran. Once splutter add the sliced onion, garlic and slit green chilli. Saute until the onion turns translucent.
In a separate bowl, mix the prawns along with the prepared coconut masala, mustard paste, garam masala, turmeric powder and salt.
Gently place the prawns along with the marinade, sauteed onion masala, and coconut milk in the coconut and seal it with dough.
Place the sealed coconut inside a pressure cooker with ¼ water in it. Cook on medium heat for about two to three whistles.
Place it in a microwave and cook at 200 degrees for about ten to twelve minutes
Serve it in the daab and enjoy it with steamed rice.