Bengalis in West Bengal are noted for their fondness for observing festivals, hence the proverb 'Baro Mashe Tero Parbon' (A Bengali celebrate 13 festivals in 12 months) is absolutely correct because we hardly miss any opportunity to celebrate,whether its Tagore's Birthday or advent of new season,every occasion is celebrated with equal enthusiasm and joy.Celebrations calls for new clothes,invitations from family and friends,lot of meaning less bunter and yes of course lip smacking delicacies.Bengali's never compromise with food,from starter to dessert every item has to be royal and delicious.

One such occasion,which is no less then a festival in Kolkata is Jamai Shasthi. This festival is particularly for Bengali son-in-laws,who are pamperd by their in laws with new clothes and is served with best Bengali delicacies for lunch or dinner. Bhetki Paturi,Illish Bhapa,Kosha Mangsho,Malai Chingri are some of the common dishes which are normally cooked for this day. This occasion is so popular in Bengal that even the city restaurants gear up with Jamai Shasthi Special menu.

Daab Chingri though a authentic Bengali dish,is not very commonly made at home,may be because it takes good amount of time to prepare but is hugely popular in Bengal and is highly over priced in restaurants. Today the recipe that I am going to share requires less effort and can be very easily made at home.

Recipe OF Daab Chingri

Method For Daab Chingri:

• Wash the prawns and marinate it with turmeric and salt for 10 to 15 mints,keep them in a separate bowl.
• Meanwhile make a semi liquid paste with mustard and coconut water.
• Heat a pan and add 3 tbs mustard oil and saute the onion,tomato,ginger and garlic paste. Add the prawns to it and stir for a while by adding pinch of turmeric and salt at the same time.
• Next add the mustard and the coconut water paste and stir for a while in low flame for 5 mints.ladle it down and keep aside.
• Now Take a tender green coconut which has soft layers of coconut inside,and cut a portion from the top of the coconut and drain out the water.You can use the cut portion of the coconut later as a lid.
• Pour the entire prawn gravy into the coconut shell and add green chillies.Cover the coconut with the lid and put it inside the microwave for 25 mints.
• Your dish is ready,serve it with steam rice.