Bengali cuisine is full of timeless recipes, but Dub Chingri (prawns cooked inside tender coconut) holds a very special place. This dish is a blend of tradition, flavour, and a touch of magic – where succulent prawns meet the sweetness of coconut water and the richness of mustard.
🌴 What Makes It Special?
The secret lies not just in the ingredients, but in the process:
- Tender Coconut (Dub) – The natural sweetness of coconut water and soft malai creates a creamy base.
- Mustard Magic – A paste of mustard seeds and green chilies gives that authentic pungent kick.
- Fresh Prawns – Large prawns, cleaned and marinated with a pinch of turmeric and salt, bring in the ocean’s flavor.
- Cooking Inside the Coconut – The marinated prawns are mixed with mustard paste, mustard oil, and coconut malai, then stuffed inside the hollowed tender coconut. Cooking it slow allows all flavors to blend naturally.
💡 The True Secret
It’s the balance of mustard pungency + coconut sweetness + the earthy aroma of slow cooking inside the shell that makes Dub Chingri so unforgettable.
