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28 states: How to make West Bengal's Daab Chingri

We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of West Bengal's Daab Chingri

Nothing can possibly prepare you for the diversity of India and its cuisines.

Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.

Also see:
Maharashtra's Thalipeeth
Andhra special Gongura Pachadi
Masor Tenga, Assam's fish curry recipe
Gujarat's special Khandvi
Kerala's Irachi Ishtu
Madhya Pradesh's Bhutte ka Kees
Bihar's Litti Chokha

We have, as always, been inundated with your responses. Today Jayati Saha and Jayanta Das shares with us this recipe of West Bengal's Daab Chingri.

This is Jayanta Das' recipe

Ingredients

• 300 gm jumbo prawns (if not, small pranws would do too)
• 1 Bay leaf
• 1/2 tsp Turmeric
• Red chilli powder to taste
• 1/2 tsp cumin powder (roasted and then ground)
• 1 large elaichi,
• 1/2 stick cinnamon stick
• 2 cardamon pods
• 1 large onion
• 1 tsp ginger paste
• 1 large onion (ground to a paste)
• 1 cup coconut milk
• 2 tsps mustard Oil
• Salt to taste

Method

• Marinate the prawns for 30 minutes with turmeric powder and salt.
• Heat oil in a pan and saute the prawns for two minutes in low flame (they will turn a lovely golden ).
• Take them out and keep them aside.
• In the oil add bay leaf, cumin powder, elaichi, cinnamon stick and cardamon pods.
• Saute them for a while, then add in onion paste, ginger paste about turmeric powder, red chilli powder and salt.
• Saute the mix further till the oil separates from the onion.
• Add some of the coconut milk to the above mix and in the low flame let the mix cook for around five minutes.
• Take care to see that it does not dry up, put in small portions of warm water if need be.
• (To prepare coconut milk, take one cup of grated cococnut, add three fourthcup of warm water and churn it well n a mixer. Take the mix out , pour it in a muslin cloth {fine sieve if you dont have muslin cloth} and squeeze the liquid out of it. )
• Add the jumbo prawns into the mix.
• Add a quarter cup of fresh coconut milk on the prawns from the top, and let the mix boil for around three to four minutes.
• Don't overcook the prawns here.
• Cover once ready, and let it rest for ten minutes before serving.
• Serve with with steamed rice.

28 states: How to make West Bengal's Daab Chingri

This is Jayati Saha's recipe

Ingredients

• 12-14 pcs medium-sized prawns
• 1 fresh tender coconut
• 1 glass coconut water
• 25 gm coconut pulp
• 1 medium-sized Onion
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 2 tbsps Kaju Paste
• 1 Green Chilli
• 1 Red Chilli
• Mustard oil for cooking
• 1 tsp Ghee
• Salt to taste
• Turmeric to taste
• Sugar to taste

Method

• Clean and devein the prawns thoroughly.
• Mix half of ginger, garlic paste with salt and a pinch of turmeric and rub onto the prawns.
• Lightly fry the prawns in oil for 1 minute and keep aside.
• Mince the onion roughly.
• Add a pinch of sugar in hot oil. This will give you a rich color of the gravy.
• Add the onion paste in the same oil and fry for some time.
• Now add salt, turmeric, whole red chilli, remaining ginger garlic paste, kaju paste and green chilli one by one and fry well till oil separates.
• Add the coconut water in the fried masala paste. When it starts boiling, add the prawns and cook for two minutes.
• Add 3/4th of the tender coconut pulp and mix well. Cook on very low heat for some time till the gravy thickens.
• Adjust the seasoning. Add a spoonful of ghee over it and serve in coconut shell.
• Garnish it with soft coconut pulp.

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Love to cook? Care to share?

Here are the other recipes we are looking for along with photographs

Arunachal Pradesh: Smoked Pork In Sengmora Xaak

Chhattisgarh: Dehrori

Goa: Bebinca

Haryana: Bajra Khichdi

Himachal Pradesh: Madra

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Karnataka: Pandi Curry

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Odisha: Chhena Poda

Punjab: Makki-roti And Sarson-saag

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi with Wahan Mosdeng and Khundrupui leaf

Uttar Pradesh: Baingan Ki Lonje

Uttarakhand: Bal Mithai

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Tell us how you make any of the dishes listed above.

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