Chingri Tenga (assamese Style Prawn Soup)

Chingri Tenga is a traditional Assamese dish that features prawns in a tangy and flavorful soup. This dish is known for its refreshing and light flavors, making it a perfect choice for a warm day.

Chingri Tenga (assamese Style Prawn Soup)

Ingredients

  • 500g prawns, cleaned and deveined
  • 2 tomatoes, chopped
  • 1 onion, sliced
  • 2 green chilies, slit
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard oil
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon garlic, minced
  • 2 cups water
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Heat mustard oil in a pan and add fenugreek seeds. Once they start to splutter, add the sliced onions and sauté until golden brown.
  2. Add the chopped tomatoes, green chilies, turmeric powder, grated ginger, and minced garlic. Cook until the tomatoes are soft and the raw smell of the spices is gone.
  3. Add the cleaned prawns and sauté for 2-3 minutes.
  4. Pour in the water and season with salt. Let it simmer for 5-7 minutes or until the prawns are cooked through.
  5. Garnish with fresh coriander leaves and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
10g
Protein
25g
Fat
12g

Supplies

Pan Spatula Knife Cutting board

Tools

Saucepan Measuring cups Measuring spoons

Serving suggestions

Chingri Tenga is best served hot with steamed rice or as a light soup before a main course.

Tips & tricks

For a spicier version, increase the quantity of green chilies according to your preference.

Cost

$15