Chingudi Chadchadi

Name: Chingudi Chadchadi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: odia
Ingredients: 300 g prawns (medium, deveined and cleaned); 2 pcs potato (medium, peeled and cubed); 2 pcs onion (medium, finely sliced); 6 pcs garlic (cloves, minced); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit lengthwise); 1 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili; 1 pinch turmeric powder; 1 pinch red chili powder; 2 tbsp mustard paste (black mustard seeds soaked and ground with 1 green chili); 1 tsp coriander powder; 1 pinch salt; 2 tbsp oil (mustard oil preferred); 2 tbsp cilantro (chopped, for garnish); 1 cup water (for gravy)

RATING

4.4/5(38)

TASTE SCORE

7/10

A rustic, home-style prawn curry from Odisha where the sweetness of fresh prawns meets the sharp, pungent kick of mustard. The potatoes soak up all the wonderful flavors, making every bite a perfect balance of spicy, tangy, and savory goodness.

PREP

15m

COOK

25m

SERVES

1 KATORI

246 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the mustard paste.
1.Soak black mustard seeds with 1 green chili in warm water for 10 minutes.
2.Drain and grind to a smooth paste with 2 tbsp water.
3.Set aside for later use.
TIPSoaking reduces bitterness and helps make a smooth paste.
prep · ~5 min
Marinate the prawns.
1.In a bowl, mix prawns with turmeric powder and a pinch of salt.
2.Let them sit for 5 to 7 minutes.
TIPDo not marinate the prawns for too long, salt can make them release water and turn rubbery.
temper · ~1 min
Temper the oil.
1.Heat mustard oil in a kadai or deep pan until it reaches smoking point.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Immediately add dried red chilies and cumin seeds until fragrant.
TIPHeating mustard oil to its smoking point removes its raw pungency and makes it safe for consumption.
saute · ~6 min
Sauté the onions and aromatics.
1.Add finely sliced onions and cook until translucent and just turning golden at the edges.
2.Stir in the minced garlic and cook until the raw smell fades.
3.Add chopped tomatoes and slit green chili, cook until the tomatoes are soft and mushy.
saute · ~3 min
Add dry spices and the cubed potatoes.
1.Lower the heat and mix in turmeric powder, red chili powder, and coriander powder.
2.Toss in the cubed potatoes and stir to coat them well with the spice mixture.
3.Cook for 2 to 3 minutes.
TIPCooking the potatoes briefly at this stage helps them develop a deeper flavor.
simmer · ~8 min
Cook the potatoes.
1.Pour in 1 cup of water and add a pinch of salt.
2.Cover the pan and simmer on a medium-low flame until the potatoes are about 80% tender.
3.About 7 to 8 minutes.
simmer · ~5 min
Add the prawns and mustard paste.
1.Gently slide the marinated prawns into the gravy.
2.Stir in the prepared mustard paste.
3.Simmer uncovered for 4 to 5 minutes until the prawns are just cooked through and curled.
4.Do not overcook.
TIPThe mustard paste is added towards the end to preserve its sharp, pungent flavour that is key to the dish.
garnish · ~2 min
Finish and garnish.
1.Taste and adjust the salt if needed.
2.Turn off the heat and sprinkle freshly chopped cilantro on top.
3.Let it rest for 2 minutes before serving.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, head-on prawns for a deeper, sweeter flavor that defines this Odia curry.
2
Soak black mustard seeds in warm water for 10 minutes to reduce bitterness and ensure a smooth paste.
3
Never overcook the prawns — they are done as soon as they curl and turn opaque, about 4-5 minutes.
4
Always heat mustard oil to its smoking point first to mellow its raw pungency and enhance nuttiness.
5
Cook the potatoes only until 80% tender before adding prawns; they finish cooking in the gravy.
6
Add the mustard paste at the very end to preserve its sharp, pungent kick — the soul of this dish.
7
For a thicker gravy, mash a few potato cubes against the side of the pan before adding prawns.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon and skip the tempering step — simply sauté the onions in the reduced oil and proceed. This lowers the fat content while still delivering the core flavors.

high protein

High-protein

Replace potatoes with an equal weight of cubed paneer or firm tofu. Add them after the tomatoes, cooking just until heated through. Ideal for those watching carbs or seeking a protein boost.

jain

Jain

Omit garlic and onion, replacing them with a pinch of asafoetida (hing) added during tempering. Use an extra tomato for sweetness and body. This version adheres to Jain dietary restrictions.

vegan

Vegan

The recipe is already vegan as written — no modifications needed. Use mustard oil and skip any dairy-based garnish. Serve with rice or flatbread for a complete plant-based meal.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Prawns provide high-quality, low-fat protein that supports muscle maintenance and repair, making this dish a smart choice for a balanced meal.

✓

Antioxidants from Turmeric & Cumin

Turmeric contains curcumin, a potent anti-inflammatory compound, while cumin seeds offer antioxidants that aid digestion and boost immunity.

✓

Digestive Aid from Mustard Seeds

Black mustard seeds are a source of dietary fiber and compounds that stimulate digestive enzymes, promoting gut health and reducing bloating.

✓

Packed with Vitamins from Vegetables

Potatoes provide vitamin C and potassium, tomatoes supply lycopene and vitamin A, and cilantro adds a dose of vitamin K, all supporting overall vitality.

QUESTIONS?

Frequently asked questions

Yes, but thaw them completely in the refrigerator, pat very dry with paper towels, and marinate just before cooking to avoid excess water that can thin the gravy.