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.
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
- Heat mustard oil in a pan and add fenugreek seeds. Once they start to splutter, add the sliced onions and sauté until golden brown.
- 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.
- Add the cleaned prawns and sauté for 2-3 minutes.
- Pour in the water and season with salt. Let it simmer for 5-7 minutes or until the prawns are cooked through.
- 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