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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
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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 312.9 calories per serving with 28.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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.