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Daab-chingri is a traditional dish from Kalkata (Calcutta), East India.
Take a tender coconut, cut off a slice from the top, drain the water and scoop out the flesh, and retain the top to use as a lid. Wash the prawns thoroughly under running water. Drain completely. Pre-heat the oven to 220C/ 4258F/ Gas 7. In a bowl mix prawns, onions, green chillies, coconut, ginger paste, garlic paste, salt, turmeric and tender coconut flesh. Heat a non-stick pan. Add panch phoron and when the seeds crackle, add to the mixture. Cover the daab using the reserved top slice. Seal the top with atta dough. Bake for approximately thirty minutes. Let it stand for ten more minutes. Open the seal just before serving.