Daab Chingri
This is a very typical Bengali dish, normally people try it at authentic Bengali restaurants during Bengali festivals .Daab/ tender coconut and Chingri/Jumbo...
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Stove
- Pot
Ingredients
- Daab Or Tender Coconut - 1
- Jumbo Prawns - 5/6
- Onion Paste - 3 to 4 tablespoon
- Ginger & garlic paste - 1 tablespoon
- Turmeric - 1/2 teaspoon
- Red Chili powder - as per taste
- Half of the soft flesh which is called malai or shansh of the Daab
- Coconut water of the Daab
- Panch Foron or Bengali five spices 1 teaspoon(optional)
- Poppy seed paste - 1 tablespoon
- Mustard paste - 1 tablespoon
- Melon seed or char magaj paste - 1 tablespoon
- Green chili - 4/5
- Salt and sugar as per taste
- Mustard oil - 2 tablespoons
- Atta dough to seal the hole of the "Daab"
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