Meals Recipes Ingredients Cuisines Diets Health Goals Articles

Recipes

Popular Recipes
Quick Recipes
Healthy Recipes
Breakfast
Lunch
Dinner
All Recipes

Cuisines

Indian
Italian
Mexican
Chinese
Thai
Mediterranean
All Cuisines

Diets

Vegetarian
Vegan
Keto
Paleo
Gluten-Free
Dairy-Free
All Diets

Resources

Meal Planner
Articles
Nutrition Guide
Cooking Tips
Health Goals
Ingredients

Mobile App Coming Soon

We are coming with our mobile apps to help you plan your meals. Sign up to get early access.

About Us|Privacy Policy|Terms of Service|Contact|Sitemap

X IG P YT

Chingudi Tarkari Recipe | CraftMyMeals | CraftMyMeals

Home
Recipes
Chingudi Tarkari

odiamediumnon-vegetariangluten-freedairy-freenut-free

soy-free

high-protein

mediterranean

Chingudi Tarkari

Popularity

2.0

Taste Score:8/10

A classic prawn curry from Odisha, where tender prawns and soft potatoes are simmered in a fragrant, savory gravy. This hearty dish, rich with traditional spices, is a comforting main course best enjoyed with steamed rice.

Prep20m

Cook30m

Servings4

Serving:1 serving

355 cal

Ingredients

For 4 servings

500 g Prawns (Medium-sized, cleaned and deveined)
2 medium Potato (Peeled and cut into 1-inch cubes)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1.5 tbsp Ginger Garlic Paste
4 tbsp Mustard Oil
1 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Or to taste, divided)
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pods Green Cardamom (Lightly crushed)
2 pcs Green Chili (Slit lengthwise)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Nutrition per Serving

355

Calories

29g

Protein

28g

Carbs

Instructions

1
Marinate Prawns & Prepare Vegetables
- In a bowl, combine the cleaned prawns with 0.5 tsp turmeric powder and 0.5 tsp salt. Mix well and set aside to marinate for 15 minutes.
- While the prawns marinate, ensure your potatoes are cubed, onions are chopped, and tomatoes are pureed.
2
Fry Potatoes & Prawns
- Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking.
- Add the cubed potatoes and fry for 5-6 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove with a slotted spoon and set aside.
- In the same oil, add the marinated prawns. Sauté for 1-2 minutes until they just turn pink and curl up. Do not overcook. Remove and set aside.
3
Prepare the Masala Base
- Add the remaining 2 tbsp of mustard oil to the same pan. Heat it over medium flame.
- Add the bay leaf, cinnamon stick, and crushed green cardamoms. Sauté for 30 seconds until fragrant.

Similar Recipes You Might Like

Pani Lau Anja

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.

non-vegetariangluten-free

odia

Kukuda Kalija Kassa

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.

non-vegetariangluten-free

odia

Kukuda Besara

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.

non-vegetariangluten-free

odia

Mansa Kancha Kadali Jhola

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.

90 min

484cal

39gprotein

About This Chingudi Tarkari Recipe

This odia recipe takes 50 minutes to prepare and yields 4 servings. At 355.07 calories per serving with 28.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

15g

Fat

Fiber6g

Sodium1064mg

Potassium1040mg

Phosphorus387mg

Know more about our calculations

Add the finely chopped onions and cook for 7-8 minutes, stirring frequently, until they are soft and golden brown.

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Add the tomato puree and slit green chilies. Cook for 5-6 minutes, stirring often, until the mixture thickens and oil begins to separate at the edges.

Add the remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt. Mix well and cook for 1 minute, stirring continuously.

Simmer the Curry

Add the fried potatoes to the masala and stir gently to coat them completely.
Pour in 1.5 cups of warm water, stir well, and bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the potatoes are fully tender.
Add the semi-cooked prawns back into the curry. Stir gently and simmer for another 2-3 minutes, just enough to heat them through and allow them to absorb the flavors.

Finish and Serve

Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes to allow the flavors to meld before serving.
Serve hot with steamed rice or rotis.

Pro Tips

1For the most authentic flavor, use mustard oil. Heat it until it's slightly smoking to reduce its pungency before adding other ingredients.
2Do not overcook the prawns. Sautéing them briefly and adding them at the end keeps them tender and juicy.
3Frying the potatoes separately ensures they hold their shape and develop a slightly crispy exterior, adding great texture to the curry.
4Using warm water for the gravy helps maintain the cooking temperature and results in a better-textured curry.

Recipe Variations

Creamier Version

For a richer, creamier gravy, add 1/4 cup of coconut milk or a paste of 1 tbsp poppy seeds (posto) along with the water.

With Vegetables

You can add other vegetables like 1/2 cup of green peas or cauliflower florets along with the potatoes for extra nutrition and texture.

Spicier Kick

For a spicier version, increase the amount of red chili powder or add a paste of 2-3 dried red chilies along with the ginger-garlic paste.

Health Benefits

✨

Rich in Lean Protein

Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.

❤️

Source of Omega-3 Fatty Acids

Prawns contain beneficial omega-3 fatty acids, which support heart health by reducing inflammation and improving cholesterol levels.

✨

Anti-inflammatory Properties

The use of spices like turmeric, ginger, and garlic provides anti-inflammatory compounds that can help reduce oxidative stress and support overall wellness.

Frequently Asked Questions

How many calories are in one serving of Chingudi Tarkari?

One serving of Chingudi Tarkari contains approximately 330-380 calories, depending on the size of the prawns and the amount of oil used. It's a well-balanced main course when served with a portion of rice.

Is Chingudi Tarkari healthy?

Yes, it can be a healthy dish. Prawns are a great source of lean protein and omega-3 fatty acids. The spices used, like turmeric, have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil and potatoes.

Can I use frozen prawns for this recipe?

Absolutely. Frozen prawns work very well. Ensure they are completely thawed before marinating. Pat them dry with a paper towel to remove excess moisture, which helps in getting a better sear.

What can I use instead of mustard oil?

While mustard oil provides the authentic Odia flavor, you can substitute it with any neutral vegetable oil like sunflower, canola, or even ghee. The taste profile will be slightly different but still delicious.

How can I make the gravy thicker?

To thicken the gravy, you can simmer it for a little longer with the lid off to allow some water to evaporate. Alternatively, you can mash a few pieces of the cooked potato into the gravy, which acts as a natural thickener.