Chingudi Besara Paga
Succulent prawns simmered in a vibrant, velvety mustard-poppy seed paste with a gentle kick of green chili. This traditional Odia delicacy balances the pungent sharpness of mustard with the natural sweetness of fresh prawns and coconut. A true taste of coastal Odisha, best enjoyed with a bowl of steaming hot rice.
For 4 servings
- prep
Prepare the mustard-poppy seed paste.
1.Drain the soaked mustard and poppy seeds, reserving the soaking water.2.Add the drained seeds to a grinder along with the grated fresh coconut and 1 green chili.3.Grind to a smooth, thick paste using a little of the reserved soaking water as needed.TIPSoaking the mustard seeds in warm water for at least 30 minutes reduces their bitterness. - prep · ~10 min
Marinate the prawns.
1.Pat the cleaned prawns completely dry with a paper towel.2.In a bowl, toss the prawns with a pinch of salt and a pinch of turmeric powder.3.Set aside for 10 minutes to let the flavors meld.TIPMake sure the prawns are dry before marinating so they sear rather than steam in the pan. - fry · ~3 min
Sear the prawns.
1.Heat 1 tablespoon of mustard oil in a pan until it reaches its smoking point, then cool slightly.2.Add the marinated prawns in a single layer and sear for 1 minute on each side until they turn pink and curl.3.Remove the prawns from the pan immediately and set aside.TIPDo not overcrowd the pan. Overcrowding will cause the prawns to release water and boil instead of searing. - temper · ~2 min
Make the tempering.
1.In the same pan, heat the remaining 1 tablespoon of mustard oil to its smoking point.2.Lower the heat and add the panch phoron and broken dried red chilies.3.Let the spices crackle and become fragrant, about 30 seconds.4.Add the minced garlic and sauté until golden, about 30 seconds.TIPHeating mustard oil to its smoking point and then cooling it removes its raw pungency and makes it safe for consumption. - saute · ~9 min
Build the curry base.
1.Add the finely chopped onion to the pan and sauté until translucent, about 4-5 minutes.2.Add the chopped tomato and the remaining 1 green chili (slit lengthwise).3.Cook until the tomatoes turn soft and mushy, about 3-4 minutes.4.Add the remaining pinch of turmeric powder and red chili powder. Stir for 30 seconds. - simmer · ~12 min
Simmer with the mustard paste.
1.Lower the heat completely. Gently stir in the ground mustard-poppy seed paste.2.Add 1 cup of warm water and salt to taste. Stir well to combine.3.Bring the gravy to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the raw aroma of mustard disappears and the gravy thickens.4.Add the tamarind water and stir.TIPCooking the mustard paste on low heat prevents it from turning bitter. Never let it boil vigorously. - simmer · ~4 min
Finish the dish.
1.Gently slide the seared prawns into the simmering gravy.2.Simmer for 3-4 minutes just until the prawns are cooked through and have absorbed the flavors. Do not overcook.3.Taste and adjust salt or tamarind for a balance of sharp, spicy, and tangy flavors.TIPPrawns cook very fast. Simmering them for too long will make them rubbery. - garnish
Garnish and serve.
Garnish generously with freshly chopped coriander leaves. Serve immediately with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak mustard seeds in warm water for at least 30 minutes to reduce their bitterness.
- 2Pat prawns completely dry before marinating to ensure a good sear, not steam.
- 3Always heat mustard oil to its smoking point, then cool slightly, to remove raw pungency.
- 4Do not overcrowd the pan when searing prawns; cook in a single layer for even browning.
- 5Simmer the mustard paste on low heat only; vigorous boiling will make it bitter.
- 6Return seared prawns to the gravy just 3-4 minutes before serving to keep them tender.
- 7Use the reserved soaking water from the seeds to grind the paste for extra flavor.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tablespoon for the tempering and skip the prawn searing step; instead, add raw marinated prawns directly to the simmering gravy. This cuts oil while keeping the dish moist.
high proteinHigh-protein
Replace half the prawns with firm white fish (like cod or tilapia) cut into chunks. Sear the fish separately for 1 minute per side before adding to the gravy. This boosts variety and protein density.
vegetarianVegetarian
Substitute prawns with 400g of paneer cubes or firm tofu, marinated in turmeric and salt. Sear until golden on all sides. This makes the dish vegetarian-friendly without losing texture.
veganVegan
Use extra-firm tofu in place of prawns and skip the tamarind if you prefer; add a squeeze of lemon juice at the end instead. Ensure all ingredients are plant-based for a fully vegan version.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein essential for muscle repair and satiety.
Good Source of Omega-3s
Mustard oil and poppy seeds contribute omega-3 fatty acids that support heart health.
Contains Antioxidants
Turmeric and tamarind are rich in curcumin and polyphenols, which help fight oxidative stress.
Supports Digestion
Ginger (via the mustard-poppy paste), garlic, and tamarind all aid digestion and gut health.
Frequently asked questions
Yes, but the authentic flavor comes from mustard oil. You can substitute a neutral oil like sunflower and add 1/2 teaspoon of mustard seeds crushed into the paste for a hint of pungency.
