Chingri Chakhwi
Prawn and vegetable stew — fresh river prawns cooked in a thin, lightly spiced broth with seasonal vegetables (raw banana, pumpkin tips, water spinach, or wild leafy greens from the forest), shallots, green chilli, ginger, turmeric, and berma. The prawns are added to the simmering vegetable broth in the final five minutes of cooking so they remain plump and just cooked. The broth, which carries the prawn's natural sweetness, the berma's depth, and the vegetable's freshness, is the primary element — the solids are accompaniments to the broth served over rice. The chingri chakhwi is the lighter, more delicate counterpart to the pork-based chakhwi; made when prawns are available from the rivers and tanks that are central to Tripura's landscape.
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Recipe
Ingredients
| 200 grams | fresh prawns, cleaned and deveined |
| 1 cup | bamboo shoots, sliced |
| 1 cup | green papaya, peeled and diced |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 2 cups | water |
| — | salt to taste |
| 2 | green chilies, slit |
| 1 handful | coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add ginger paste and garlic paste, sauté until the raw aroma disappears.
- 3 Add turmeric powder and red chili powder, stir for a few seconds.
- 4 Add the prawns and sauté until they turn pink.
- 5 Add bamboo shoots and green papaya, mix well with the spices.
- 6 Pour in water and add salt to taste.
- 7 Cover and cook on low heat for about 20 minutes until the vegetables are tender.
- 8 Add green chilies and cook for an additional 5 minutes.
- 9 Garnish with chopped coriander leaves before serving.
Tips
Ensure the prawns are fresh for the best taste. Adjust the chili according to your spice preference.