Sealing the coconut with a simple flour paste traps the steam inside, allowing the prawns to cook gently in their own juices and the coconut’s natural moisture. Slow stovetop cooking yields a deeper, smoky flavour as the shell caramelizes, while the oven shortcut delivers a cleaner, more controlled result. Be cautious when opening the coconut-let it rest for a few minutes after cooking to avoid steam burns. This dish shines when served immediately, pairing beautifully with plain rice to highlight its rich, spiced coconut essence. In Bangladesh, chingri dishes are immensely popular and the love for coconut-based curries in the southern coastal areas like Barisal, Khulna and parts of Chittagong-makes Dab Chingri a much loved celebration dish. The availability of fresh prawns from rivers and saltwater, along with tender coconut meat, make this dish seamlessly into Bangladeshi coastal and deltaic food traditions. While Dab Chingri originated in Kolkata, it has become a shared heritage dish of Bengali cuisine on both sides of the border.