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.
Cuisines
Best for
Build a full meal around Chingri Awandru
Get a matched combo of sides and accents
Recipe
Ingredients
|
200 grams | Prawn , fresh, 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 Chili , 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.