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A classic Odia delicacy featuring succulent prawns cooked in a pungent and tangy mustard seed paste. This semi-dry curry is bursting with flavor from mustard oil and spices, a true taste of coastal Odisha.
For 4 servings
Prepare Prawns and Besara Paste
Fry Potatoes and Sauté Aromatics
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A classic Odia delicacy featuring succulent prawns cooked in a pungent and tangy mustard seed paste. This semi-dry curry is bursting with flavor from mustard oil and spices, a true taste of coastal Odisha.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 355.61 calories per serving with 29.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mustard Gravy
Simmer and Finish
You can add other vegetables like drumsticks (sajana chhuin) or eggplant (baigana) along with the potatoes for added texture and flavor.
This besara base works wonderfully with fish as well. Use firm-fleshed fish like Rohu or Catla, lightly fried before being added to the gravy.
For a less pungent curry, use a mix of half yellow mustard seeds and half black mustard seeds.
Prawns are an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Mustard seeds, garlic, and turmeric powder contain compounds like glucosinolates, allicin, and curcumin, which are known for their potent anti-inflammatory and antioxidant effects.
Both prawns and mustard oil are sources of Omega-3 fatty acids, which help reduce bad cholesterol, support cardiovascular function, and maintain a healthy heart.
A single serving of Chingudi Besara Paga contains approximately 280-320 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 part of a healthy diet. Prawns are a great source of lean protein and omega-3 fatty acids. The dish uses mustard oil, which has beneficial fats, but it should be consumed in moderation. The spices like turmeric and mustard also offer health benefits.
Bitterness in mustard paste is usually caused by two things: over-grinding or over-cooking. Grind the paste until just smooth, not longer. When cooking, sauté it on low heat only until the raw smell is gone and oil starts to separate. Cooking it for too long will release bitter compounds.
Absolutely. Yellow mustard seeds are milder and less pungent than black ones. Using them will result in a less sharp but equally delicious curry. You can also use a 50/50 mix of both for a balanced flavor.
Panch phoron is a unique five-spice blend. If you don't have it, you can use a mix of 1/4 tsp cumin seeds and 1/4 tsp mustard seeds as a substitute for the tempering, though the flavor will be slightly different.
Store any leftover Chingudi Besara Paga in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on the stovetop. Avoid microwaving as it can make the prawns rubbery.