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A classic Odia delicacy where succulent prawns are simmered in a sharp, pungent mustard and garlic gravy. This flavorful curry, with its unique taste from mustard oil, is a true coastal gem best enjoyed with hot steamed rice.
For 4 servings
Marinate the Prawns
Prepare the Besara (Mustard) Paste
Shallow Fry the Prawns
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A classic Odia delicacy where succulent prawns are simmered in a sharp, pungent mustard and garlic gravy. This flavorful curry, with its unique taste from mustard oil, is a true coastal gem best enjoyed with hot steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 322.01 calories per serving with 29.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Curry
Garnish and Serve
Replace prawns with paneer cubes, potatoes, or a mix of vegetables like eggplant and drumsticks to make a vegetarian besara.
This gravy is famously used for fish as well. You can substitute prawns with fish steaks like Rohu (Rohi Macha) or Hilsa (Ilishi Macha).
Add some fried 'badi' (sun-dried lentil dumplings) towards the end of the cooking process for extra texture and flavor.
For a slightly milder and creamier version, you can add 1-2 tablespoons of poppy seed paste (posto bata) along with the mustard paste.
Prawns are an excellent source of high-quality, low-fat protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Mustard seeds, garlic, and turmeric contain powerful compounds like glucosinolates, allicin, and curcumin, which are known for their potent anti-inflammatory and antioxidant effects.
Both prawns and mustard oil provide omega-3 fatty acids, which are beneficial for heart health by helping to reduce cholesterol and blood pressure.
The spices used in this curry, particularly the panch phoron mix (fennel, cumin, fenugreek), are known to aid digestion and improve gut health.
A single serving of Chingudi Besara contains approximately 250-300 calories. This is an estimate and can vary based on the size of the prawns and the exact amount of oil used.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The use of mustard, garlic, and turmeric adds anti-inflammatory benefits. However, it is moderate in fat due to the use of mustard oil, which should be consumed in moderation.
Bitterness in a mustard-based gravy is almost always caused by over-processing the mustard paste. This can happen in two ways: grinding the seeds for too long, which generates heat and releases bitter compounds, or cooking the paste on high heat or for too long. Always grind with a little water and cook the paste on low heat for just 2-3 minutes.
Mustard oil is the soul of this dish and provides its characteristic pungent flavor. While you can technically use a neutral oil like sunflower or vegetable oil, the dish will lack its authentic Odia taste and aroma.
It is best to make the mustard paste fresh, just before cooking. Pre-made mustard paste can become bitter over time, even when refrigerated.