Daab Chingri

Chingri? Or Ilish? Another topic for Ghoti-Bangal fight. Nevertheless, if you are a true Bengali, you must love both. Chingri Machher Malaikari (Prawn cooked in Coconut Milk gravy) is the most popular recipe. Daab-chingri is a much more intricate version where we need to cook the prawn inside the daab or the tender coconut shell. You may find the process a little rigorous, but when you taste the output, all your pain will be vanished…. You will feel like tasting the Ambrosia… recreated in your kitchen !!!!

Preparation Time : 30 mins, Cooking Time: 30 mins, Serving: 4

Ingredients:

1.     Daab (tender Coconut) – 1 medium

2.     Prawn (de-shelled)  – 8 pcs

3.     Onion (grated)        – 1 large

4.     Garlic (grated)- 4-6 cloves

5.     Ginger Paste – 1 Tbsp

6.     Mustard seed- 3 Tbsp

7.     Poppy seed – 3Tbsp

8.     Green Chilli (slitted) - 4

9.     Panch foron – 1 tsp

10. Turmeric Powder – 1 Tsp

11. Salt - to taste

12. Sugar – 1 pinch

13. Mustard Oil – 2 ½ Tbsp

14. Flour – ½ cup

Method:

1. First, take the tender coconut and carefully make hole of around 2 inch diameter on the top of it.  Keep the piece you cut for sealing the Daab again. Cut the bottom portion of the Daab as well so that it can sit properly.

2.    Drain out the coconut water in a bowl and keep aside. We are going to use this water and this water only in our recipe.

3.   Scoop out the kernel from the Daab using a spoon and keep aside.

4.    Make a paste of coconut kernel, mustard seed and poppy seed alongwith the coconut water.

5.    Heat oil in a pan. Add panch foron. After a while, add grated garlic. Sauté till the raw aroma of the garlic is vanished.

6.     Add grated onion and fry till golden brown.

7.  Add Ginger paste and fry for 1-2 minutes. If required at this stage, add a little amount of coconut water to save your masala from burning.

8. When done, mix this masala with the mustard-poppy seed paste.

9.  Add turmeric powder, salt, mustard oil, green chilli and mix well.

10. Add more coconut water into it to make a smooth paste.

11. Add the prawns into this mix and mix well for the final time.

12. Put the prawns alongwith the masala mix inside the Daab.  (see pic below).

13. Cover it with the piece you cut to make the hole. Make a dough with flour. And seal the Daab properly. (see pic below).

14. Take a dip pan. Put the daab inside it. Pour water into the pan so that half of the daab got emerged into water. Put the pan on Gas oven. Cover it and let it boil on a medium flame for 20-25 minutes.

15. Turn off the heat. Let it cool for a while. Take the daab out of  the pan. Open the seal. This time you will find your mouth  filled with saliva because of the heavenly smell coming out.  Keep Control of it !!!

Serve hot with steamed rice….

Makhmali Mushroom

Mushroom….. “Bang-er chhata” what we called it in our childhood !!! :-D  It is not a very common ingredient in a Bengali meal. But after coming here in Delhi, it has become almost a regular item in our recipe. Those who are fond of mushrooms, must have made matar-mushroom which is, I believe, the most common recipe. Matar –malai- mushroom is also a very common variety of the dish. Let’s give the same dish a new twist…

Preparation Time : 15 mins, Cooking Time: 20 mins, Serving: 4

Ingredients:

1.     Mushroom (quartered) – 250 gms

2.     Peas – 1 cup

3.     Coconut milk – ½ cup

4.     Onion – 2 medium

5.     Garlic- 4-6 cloves

6.     Ginger Paste – 2 Tbsp

7.     Cashew & Poppy seed paste-  3Tbsp

8.     Kasoori Methi – 1 Tbsp

9.     Red Chilli Powder – 1 Tsp

10. Tomato puree – 2 Tbsp

11. Garam Masala Powder – 1 Tsp

12. Salt - to taste

13. Sugar – 1 Tbsp

14. Oil – 2 Tbsp

15. Fresh Cream – 2 Tbsp

Method:

1. First, blanch the quartered mushrooms in warm water for 5 mins. Drain and keep aside.

2. Boil the peas till it become soft.

3. In the mean time, grate the onion and garlic.

4.   Heat oil in a pan. Add grated onion and garlic. Sauté till golden brown.

5. Add ginger paste, tomato puree, red chilli powder and kasoori methi. Fry for a minute or two.

6. Then add boiled peas and the mushroom. Sauté for another 2-3 mins.

7. Mix the cashew-poppy seed paste and stir continuously for a few moments. Mix salt and sugar to it.

8. After that, add the coconut milk. Check the desired consistency. If required, add some water and bring it to boil. (I always prefer to cover and cook to keep the aroma intact in the dish itself. Here also, I’ve done the same. But this is not mandatory. You can proceed with your own method and convenience).

9. When the mushroom is well cooked and the gravy is thick, add garam masala powder and the fresh cream. mix well and then turn the heat off.

10. Enjoy the super smooth texture of the dish. And the taste?? Let’s measure your own saliva !!!!