Chingudi Tarkari
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate Prawns & Prepare Vegetables
- b.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.
- c.While the prawns marinate, ensure your potatoes are cubed, onions are chopped, and tomatoes are pureed.
- 2
Step 2
- a.Fry Potatoes & Prawns
- b.Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking.
- c.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.
- d.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
Step 3
- a.Prepare the Masala Base
- b.Add the remaining 2 tbsp of mustard oil to the same pan. Heat it over medium flame.
- c.Add the bay leaf, cinnamon stick, and crushed green cardamoms. Sauté for 30 seconds until fragrant.
- d.Add the finely chopped onions and cook for 7-8 minutes, stirring frequently, until they are soft and golden brown.
- e.Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- f.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.
- g.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.
- 4
Step 4
- a.Simmer the Curry
- b.Add the fried potatoes to the masala and stir gently to coat them completely.
- c.Pour in 1.5 cups of warm water, stir well, and bring the curry to a boil.
- d.Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the potatoes are fully tender.
- e.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.
- 5
Step 5
- a.Finish and Serve
- b.Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5-10 minutes to allow the flavors to meld before serving.
- e.Serve hot with steamed rice or rotis.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 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.
Adapt it for your goals.
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 VegetablesWith 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 KickSpicier 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.
Why this is on our healthy list.
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
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.