Chingudi Besara Paga
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
- In a bowl, marinate the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside for 15-20 minutes.
- Soak the black mustard seeds and cumin seeds in 1/4 cup of warm water for at least 20 minutes. This softens the seeds for a smoother paste.
- Transfer the soaked seeds (along with the water), garlic cloves, and green chilies to a grinder jar. Blend to a very fine, smooth paste. Add a splash more water if needed to facilitate grinding.
Fry Potatoes and Sauté Aromatics
- Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and just begins to smoke. This is crucial to remove its raw pungency.
- Carefully lower the heat to medium, add the cubed potatoes, and fry for 6-8 minutes, stirring occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
- In the same oil, add the panch phoron and let the seeds crackle for about 30 seconds.
- Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Cook the Mustard Gravy
- Reduce the heat to low and add the prepared mustard (besara) paste. Stir continuously and cook for 4-5 minutes until the raw smell disappears and you see oil separating at the edges. Be careful not to overcook, as it will turn bitter.
- Add the remaining 1/4 tsp turmeric powder and the red chili powder. Mix and cook for another minute.
- Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
- Return the marinated prawns and fried potatoes to the pan. Gently toss to coat them evenly with the masala.
Simmer and Finish
- Pour in 1 cup of water and the remaining 3/4 tsp of salt. Stir everything together gently.
- Bring the curry to a simmer, then cover the pan and cook on low heat for 7-8 minutes. The prawns will turn pink and curl up when cooked. Do not overcook them.
- The gravy should thicken to a semi-dry consistency, coating the prawns and potatoes.
- Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 5 minutes to allow the flavors to meld.
- Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil until it smokes is essential to mellow its pungent flavor and bring out its characteristic taste.
- 2Never overcook the mustard paste. If it's cooked for too long or on high heat, it will become unpleasantly bitter.
- 3Prawns cook very quickly. As soon as they turn opaque and pink, they are done. Overcooking makes them tough and rubbery.
- 4For an even smoother gravy, you can strain the ground mustard paste through a fine-mesh sieve before adding it to the pan.
- 5For an authentic tangy flavor, add a small piece of dried mango (ambula) when you add the water to the curry.
Adapt it for your goals.
Add Vegetables
You can add other vegetables like drumsticks (sajana chhuin) or eggplant (baigana) along with the potatoes for added texture and flavor.
Use Different ProteinUse Different Protein
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.
Milder VersionMilder Version
For a less pungent curry, use a mix of half yellow mustard seeds and half black mustard seeds.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Anti-Inflammatory Properties
Mustard seeds, garlic, and turmeric powder contain compounds like glucosinolates, allicin, and curcumin, which are known for their potent anti-inflammatory and antioxidant effects.
Supports Heart Health
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.
Frequently asked questions
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.