India’s cultural vibrancy reflects beautifully in its food as well. A fact that deliciously transforms a simple prawn curry to a Malabari prawn curry in Kerala, Xacuti in Goa, and the mind blowing Dab Chingri in West Bengal. As the name suggests, Daab Chingri (daab, coconut; chingri, prawn) is a shrimp dish with a rich coconut and mustard gravy.
The preparation oozes signature Bengali flavours, given the presence of certain ingredients like panch phoron (fenugreek seeds, nigella seeds, cumin seeds, black mustard, and fennel seeds), mustard paste, and the quintessential mustard oil. Best served with boiled rice, the gravy is mildly spiced with some green chilli pasta, but you can amp up or turn down the spice according to your palate. Cooking the dish is an interesting task in itself. The method involves stuffing all the ingredients inside a coconut and then baking it or cooking it in a pressure cooker. And this gives the curry its coconut flavour. Follow the recipe below to make a delicious daab chingri at home!
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