Chingudi Tarkari
A light, homestyle prawn and vegetable curry from eastern India, this dish brings together tender shrimp, potatoes, and a gently spiced gravy. It is comforting, everyday food that tastes especially good with plain rice.
For 4 servings
- prep · ~10 min
Clean and season the prawns.
Wash the prawn well and pat dry. Rub with a little of the turmeric powder and a small pinch of salt, then set aside for 10 minutes.
- fry · ~3 min
Lightly fry the prawns.
Heat mustard oil in a kadai until hot. Add the prawn and fry briefly for 30 to 40 seconds per side, just until they turn opaque. Remove to a plate.
TIPDo not overcook the prawn here or they will turn rubbery after simmering in the gravy. - saute · ~10 min
Cook the potato and aromatics.
1.In the same oil, add the potato cubes and cook for 4 to 5 minutes until lightly colored.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until soft and light golden, about 4 minutes.4.Add garlic, ginger, and green chili, then cook for 1 minute. - saute · ~7 min
Make the masala base.
Add tomato, the remaining turmeric powder, red chili powder, coriander powder, and the rest of the salt. Cook until the tomato softens and the masala looks glossy.
- simmer · ~15 min
Simmer the curry.
Pour in the water and bring to a gentle simmer. Cover and cook until the potato is tender and the gravy is lightly spiced and flavorful.
TIPIf the gravy gets too thick before the potato is done, add a splash more water and keep simmering. - simmer · ~3 min
Add the prawns and finish the dish.
Return the fried prawn to the kadai and simmer for 2 to 3 minutes so they soak up the gravy. Turn off the heat once the prawn are just cooked through.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Heat the mustard oil until it just starts smoking, then lower the flame before adding prawns to mellow its sharp raw taste.
- 2Pat the prawns very dry before the quick fry so they sear lightly instead of releasing water into the kadai.
- 3Keep the first prawn fry very brief; they should only turn opaque, since they finish cooking later in the gravy.
- 4Cut the potato cubes evenly so they soften at the same rate and the gravy does not reduce too much while waiting on larger pieces.
- 5Cook the tomato-spice mixture until it looks glossy and the oil separates slightly; that is when the gravy tastes rounded, not raw.
- 6If making ahead, cook the curry base with potatoes first and add the fried prawns only when reheating to keep them tender.
- 7This curry tastes best slightly loose, since plain rice absorbs the light gravy quickly at the table.
Adapt it for your goals.
Low-oil
Use less mustard oil, skip browning the potatoes deeply, and simmer them covered; you still get the same light homestyle curry with a leaner finish.
spicierSpicier
Add an extra green chili or a little more red chili powder for a sharper heat that still suits plain rice.
mixed vegetableMixed-vegetable
Add cauliflower or pumpkin with the potatoes for a more filling everyday tarkari while keeping the prawn as the main flavor.
no onionNo-onion
Omit the onion for a lighter, simpler gravy; cook the ginger, garlic, tomato, and spices a bit longer to build depth.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide satisfying protein, making this light curry filling without needing a heavy sauce or rich dairy.
Vegetable-Based Comfort Dish
Potato, onion, tomato, ginger, garlic, and chili add plant ingredients and make the curry hearty in a simple home-style way.
Spice-Forward, Not Cream-Heavy
Flavor comes from mustard oil, cumin, coriander, turmeric, ginger, and garlic rather than cream, butter, or coconut milk.
Frequently asked questions
Fry them only until just opaque in the beginning, then simmer them in the gravy for only 2 to 3 minutes at the end.
