'Daab chingri—or literally, shrimp cooked in coconut—is a celebration of Bengali cuisine. Made with ingredients quintessential to coastal Bangladesh and eastern India, this dish is dubiously simple to make.'
Heat the oven to 400°F.
Lay the coconut on its side on a dry, sturdy surface. Using a sharp chef’s knife, shave the remaining white husk around the tip of the coconut until you see the brown inner shell. Use the point at the heel of your knife to crack open the coconut, when cut a hole approximately 2 inches wide. The shell is quite thin, so a few good taps around the point should let you pry it open. Pour the coconut water into a measuring cup and reserve for later. Repeat with the second coconut.
To make the sauce, add the garlic, shallot, ginger, lemon juice, sugar, mustard seeds, coconut milk, cilantro, ¼ cup of the reserved coconut water, 2 to 3 chiles , 1 teaspoon salt, and 1 teaspoon of mustard oil to a blender. Blend until smooth. In a large frying pan, heat 2 teaspoons of mustard oil over medium-low heat. Add the panch phoron to the pan and fry for about 30 seconds, until fragrant. Add the shrimp and sauté for 1 to 2 minutes, tossing often, until the spices toast on the surface of the shrimp .
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