Katkarapu

Katkarapu is a vernacular term used in several languages to refer to small crustaceans commonly known as shrimp or prawns. Because it is a non-scientific name, the exact species it denotes varies by region and language. In some areas, katkarapu may refer to freshwater or brackish shrimp species encountered in local rivers and ponds, while in other places it denotes marine prawns caught offshore. The term functions mainly in everyday speech, fisheries, and culinary contexts rather than as a formal taxonomic category.

Etymology and usage: The origin of the word is not standardized, and spellings and pronunciations differ across dialects. It is typically used to describe edible crustaceans rather than a discrete biological group, so it can refer to different species depending on local availability.

Biology and classification: Because katkarapu is a vernacular label, it does not map to a single scientific genus or family. In scientific contexts, the prawns and shrimp commonly eaten as katkarapu are placed within the order Caridea and related groups, with species varying regionally.

Cuisine and culture: Katkarapu is a common ingredient in seafood dishes, including soups, stews, and stir-fries. Preparation methods include boiling, sautéing, frying, and grilling, with flavors often enhanced by garlic, chili, lime, and herbs depending on the locale.

See also: Shrimp, Prawn, Crustacean.