Chingri Awandru
Prawns cooked in bamboo tube — fresh medium prawns cleaned and mixed with shallots, green chilli, ginger, turmeric, salt, and fresh coriander or wild herbs, packed tightly into a green bamboo tube (awandru), sealed with a banana leaf plug, and roasted slowly over a wood fire for twenty-five to thirty minutes. The bamboo's moisture keeps the prawns from drying out while the heat inside the tube cooks them gently in their own juices; the smoke and the green bamboo wall impart a clean, forest-fresh flavour note. The result is prawns that are moist, lightly smoky, and perfumed with bamboo. The awandru technique preserves the prawn's natural sweetness better than any open-pan method. Made during forest outings and river fishing expeditions when bamboo is cut fresh; also prepared for Tripuri festivals when open-fire cooking is traditional.
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Recipe
Ingredients
| 200 grams | fresh prawns, cleaned and deveined |
| 1 cup | fermented bamboo shoot |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 pieces | green chilies, slit |
| 1 medium | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
Instructions
- 1 Heat mustard oil in a pan until it begins to smoke slightly.
- 2 Add the chopped onions and sauté until they turn golden brown.
- 3 Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4 Add turmeric powder, red chili powder, and salt. Stir well to combine.
- 5 Add the prawns to the pan and cook for 2-3 minutes until they start turning pink.
- 6 Add the fermented bamboo shoot and mix well with the prawns.
- 7 Pour in the water and bring the mixture to a boil.
- 8 Reduce the heat and let it simmer for 10-15 minutes until the prawns are cooked through and the flavors meld together.
- 9 Add the slit green chilies and cook for another 2 minutes.
- 10 Serve hot with steamed rice.
Tips
For a more authentic taste, use fresh bamboo shoot if available.