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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.
Marinate the Prawns
Sauté Aromatics
Fry the Prawns
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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.
This odia recipe takes 27 minutes to prepare and yields 4 servings. At 179.64 calories per serving with 25.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or appetizer.
Garnish and Serve
For a more complex flavor, add 1/2 teaspoon of roasted cumin powder and 1/2 teaspoon of coriander powder along with the other spices in the marinade.
For a slightly crispy texture, add 1 tablespoon of rice flour or fine semolina (rava) to the marinade. This will give the prawns a light, crunchy coating when fried.
Add a sprig of fresh curry leaves to the hot oil along with the onions for an extra layer of aromatic flavor, common in coastal Indian cuisine.
For a slight tang and a semi-dry consistency, add one finely chopped tomato after the onions are translucent and cook until it becomes soft and mushy before adding the prawns.
Prawns are packed with high-quality, lean protein, which is vital for building and repairing tissues, muscle growth, and supporting overall body function without adding excess fat.
This dish provides beneficial omega-3 fatty acids from the prawns, known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Prawns are a good source of essential minerals like selenium, a powerful antioxidant that protects cells from damage, and iodine, which is crucial for healthy thyroid function.
The use of turmeric and ginger in the marinade provides natural anti-inflammatory compounds like curcumin and gingerol, which can help combat inflammation in the body.
One serving of Chingudi Bhaja (approximately 125g) contains around 200-250 calories. The exact count can vary based on the size of the prawns and the amount of oil absorbed during frying.
Yes, Chingudi Bhaja can be a healthy dish. Prawns are a great source of lean protein and omega-3 fatty acids. The dish uses minimal spices and is shallow-fried rather than deep-fried. Using a moderate amount of mustard oil, which has beneficial fats, makes it a relatively healthy choice.
Yes, you can use frozen prawns. However, make sure to thaw them completely in the refrigerator or under cold running water. Pat them thoroughly dry with paper towels before marinating to remove any excess moisture.
Chingudi Bhaja is traditionally served as a side dish in an Odia meal, alongside steamed rice (bhaata), dal (like dalma), and other vegetable stir-fries (bhaja). It also works wonderfully as a standalone appetizer.
Rubbery prawns are a sign of overcooking. Prawns cook very quickly, usually within 5-6 minutes. The moment they curl into a 'C' shape and turn from translucent to opaque pink, they are done. Remove them from the heat immediately to keep them tender and juicy.
Absolutely. You can reduce the amount of red chili powder or omit it entirely. The slit green chilies add flavor without intense heat if you don't break them open. You can also remove the seeds from the green chilies to further reduce the spice level.