A classic Odia delicacy where fresh prawns are marinated in a simple blend of spices and shallow-fried until golden and succulent. This quick and easy prawn fry is a perfect side dish for a traditional Odia meal, celebrated for its pungent mustard oil flavor and tender prawns.
Prep15 min
Cook12 min
Servings4
Serving size: 125 g
180cal
26gprotein
5gcarbs
6g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
4 tbsp Mustard Oil (For the authentic Odia flavor)
1 medium Onion (Thinly sliced)
2 pcs Green Chili (Slit lengthwise)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
Crispy, protein-packed prawn fry with aromatic dalma and fluffy rice. A soul-satisfying homestyle meal!
This odia dish is perfect for lunch. With 1339.12 calories and 53.599999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Lemon Juice (Optional, for serving)
Instructions
1
Marinate the Prawns
Ensure the prawns are thoroughly cleaned, deveined, and patted dry with a paper towel. This helps them fry better.
In a mixing bowl, combine the prawns with ginger-garlic paste, turmeric powder, red chili powder, and salt.
Gently mix until each prawn is evenly coated with the spice mixture.
Let the prawns marinate for 15 minutes at room temperature.
2
Sauté Aromatics
Place a wide, heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil.
Heat the oil until it is very hot and you see faint smoke rising. This step is crucial to mellow the pungency of the mustard oil.
Carefully add the thinly sliced onions and slit green chilies to the hot oil.
Sauté for 3-4 minutes, stirring frequently, until the onions become soft and translucent.
3
Fry the Prawns
Add the marinated prawns to the pan. Spread them in a single layer to ensure they cook evenly and don't steam.
If your pan is not large enough, it's better to fry the prawns in two batches.
Cook for about 2-3 minutes on one side until they turn pink and opaque. Then, flip them and cook for another 2-3 minutes on the other side.
The total cooking time for prawns is very short, around 5-6 minutes. They will curl into a 'C' shape when perfectly cooked.
4
Garnish and Serve
Once the prawns are cooked through, turn off the heat.
Sprinkle the freshly chopped coriander leaves over the prawns. If using, squeeze fresh lemon juice on top.
Give it a final gentle toss to combine.
Serve hot immediately as an appetizer or a side dish with rice and dal.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
