Let me amuse you with an easy to cook yet exotic dish.
Daab chingri – Shrimp cooked in tender coconut. It looks as exotic as it tastes. Mellow taste of fresh coconut water, creamy tender coconut and the wood scented flavor of the coconut shell- It is a treasure house of exotic flavors.
A long while ago, I was travelling for a work assignment to Kolkata (West Bengal, India). My then boss, who is a quintessential Bengali and a great foodie told me and my team to try Daab Chingri – Shrimp Cooked in Tender Coconut at “kewpie’s” in Kolkatta. Now I was not new to Bengali cuisine, but I had not heard of this dish – EVER! So we made him describe the cooking process of the dish, which he did in great detail. It sounded so exotic and delicious that it took a lot of effort to not to skip work when we reached and head out to eat first. So we went out in the evening to look for Kewpie’s and expected it to be a big restaurant on some busy commercial street. We couldn’t be farther from truth! Kewpie’s was a hole in the wall – Perfect! It was featured in the lonely planet- doubly perfect! I still remember the wonder in our eyes when saw it being served – straight out of the coconut shell and the taste of the first bite still lingers on.
I made the Daab Chingri – Shrimp Cooked in Tender Coconutfor my Bengali friends Deeptanshu and Brotati a couple of months ago and they loved it.. At least they said so 😉
Edit on Sep 06 2012
The classic way to make this is with just turmeric, salt,green chilies, mustard oil and mustard paste. But I like the addition of the onions, garlic and ginger. So they are staying in the recipe.