Chingri Tenga (assamese Style Prawn Stew)

Chingri Tenga is a traditional Assamese prawn stew that is known for its tangy and spicy flavors. This dish is a perfect blend of sourness from the use of tomatoes and lemon, and the heat from green chilies, making it a delightful and comforting meal.

Non Vegetarian Gluten Free Main Course Assamese Prawn Stew Tangy Spicy
Chingri Tenga (assamese Style Prawn Stew)

Ingredients

  • 500g prawns, cleaned and deveined
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 onion, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/4 cup fresh coriander leaves, chopped
  • 2 tbsp mustard oil
  • 1 lemon, juiced
  • Salt to taste

Instructions

  1. Heat mustard oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
  3. Add the prawns and cook for 5-7 minutes until they turn pink and are cooked through.
  4. Pour in water and bring the stew to a gentle boil. Simmer for a few minutes.
  5. Finish with a squeeze of lemon juice and garnish with fresh coriander leaves.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
10g
Protein
20g
Fat
15g

Supplies

Pan Spatula Knife Cutting Board

Tools

Stove

Serving suggestions

Chingri Tenga is best enjoyed with steamed rice or roti.

Tips & tricks

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

Cost

$15