Loading...
A classic Odia delicacy where succulent prawns are marinated in a pungent mustard and garlic paste, wrapped in aromatic turmeric leaves, and slow-cooked to perfection. This dish captures the essence of coastal Odisha.
Prepare the Mustard Paste
Marinate the Prawns
Prepare the Turmeric Leaves
A classic Odia delicacy where succulent prawns are marinated in a pungent mustard and garlic paste, wrapped in aromatic turmeric leaves, and slow-cooked to perfection. This dish captures the essence of coastal Odisha.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 318.29 calories per serving with 29.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Assemble the Parcels
Cook the Parcels
Serve
Replace prawns with firm fish fillets like Bhetki (Barramundi), Pomfret, or even paneer cubes for a vegetarian version. Adjust cooking time accordingly.
Incorporate 3-4 tablespoons of freshly grated coconut into the marinade for a richer, slightly sweeter flavor profile, which is common in some regional variations.
Add 1-2 dried red chilies along with the green chilies when grinding the paste for an extra kick of heat.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
The use of turmeric, ginger, and garlic provides powerful anti-inflammatory compounds like curcumin and allicin, which help combat inflammation in the body.
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for cardiovascular health.
While the leaves provide a unique aroma, you can use parchment paper as a substitute. Wrap the prawn mixture in parchment paper and then wrap that in aluminum foil to seal it properly before cooking on the tawa or baking.
Yes, it is a relatively healthy dish. It's prepared by steaming and slow-cooking with minimal oil. Prawns are a great source of lean protein, and ingredients like turmeric, ginger, and garlic have numerous health benefits.
A typical serving of Chingudi Patrapoda (around 150g) contains approximately 250-300 calories, depending on the size of the prawns and the amount of oil used. It's a low-calorie, high-protein dish.
Mustard paste can turn bitter if it's over-ground or if the seeds are old. To prevent this, soak the seeds in warm water for 15 minutes before grinding, and grind in short bursts until just smooth.
You can prepare the marinade and marinate the prawns up to 4-5 hours in advance and refrigerate. However, the dish is best cooked just before serving to enjoy the fresh aroma and tender texture of the prawns.
This recipe goes great with these complete meals
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
