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An assault of contemporary rain, on mighty rivers and the enjoyment of dwelling in a metropolis that has shut entry to the banks of the rivers. Sure, you guessed it proper, I’m speaking about my metropolis, Bhubaneswar. I grew up right here surrounded by contemporary air, sunshine, birdsong, all kinds of bushes and kinds of river fish to select from. Even at this time, we love freshwater fish and shrimp. It has its personal sweetness that I actually love.

I’ve a love hate relationship with Prawn/Srimp/generally known as Chingudi in Odia since my childhood. After I was a toddler, I at all times obtained excited when Maa requested my father to convey shrimp for cooking. He would run to elevate the lid of the kadhai to odor the aroma of prawn curry. This Odia-style Chingudi Besara (prawns in mustard sauce) tastes greatest when cooked within the shell. The shell provides completely different textures and flavors to the curries and you’ll sit again and choose them off together with your arms whilst you eat. A grimy hand is at all times an indication of excellent, tasty meals. How do you want your prawns 🍤 with shell or with out it?

I’m sharing a recipe from the coastal state of Odisha the place the usage of stone floor masala known as Bata Masala in curry makes this Chingudi Besara irresistible. You are able to do this with the magic bullet-grinder-blender or no matter you employ to grind your spice, simply grind to a really clean consistency. Shila Pua it’s a heavy flat rectangular block of grinding stone the place the masalas are floor into small quantiles for each day use. The idea of constructing your masala prematurely does not match with the cooking model you hate.


  • 10 to fifteen giant shrimp, cleaned
  • 2 tablespoons black mustard seeds, soaked for half-hour
  • 1 teaspoon cumin seeds, soaked for half-hour
  • 3 to 4 dried pink chilies, soaked
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 finely chopped tomato
  • 3 tablespoons mustard oil
  • 1/2 teaspoon turmeric powder
  • 4-5 nos. Inexperienced chili, cracked
  • a sprig of curry leaves
  • 1/4 teaspoon pancha phutana
  • Salt to style

Let’s study to make chingudi Besara:

  • Devein and shell the prawns. Pull out the attention half and take away the legs and tentacles (the lengthy thread like issues). Wash them effectively, however not a lot that the goodness inside your head disappears. Apply turmeric and salt. Combine effectively and reserve for quarter-hour.
  • Make a clean paste of mustard seeds, cumin seeds, dried pink chilies, and garlic. Stand apart.
  • Warmth 3 tablespoons of oil in a frying pan and fry the prawns over medium warmth. Take away and reserve.
  • In the identical oil, add the pancha phutana, the curry leaves and as soon as they sizzle, add the onion and fry till golden brown. Add the ginger, garlic paste and saute for two minutes. Add the chopped tomato and sauté till accomplished.
  • Add mustard paste to a cup of water and add this water to the pan. Prepare dinner till it reaches the boiling level, add the fried prawns and prepare dinner for five minutes.
  • Get pleasure from it with steamed rice.

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