Odia-Style Prawn curry | Chingudi tarkari | Mouth Watering Taste

Odia-style prawn curry is a famous dish from the eastern province of Odisha, India. It is known for its rich flavors and the ideal equilibrium of flavors. The dish highlights delicious prawns cooked in a delightful curry made with fragrant flavors, tomatoes, onions, and ginger-garlic paste. 

Traditional Odia spices like panch photon, a blend of five spices, turmeric, red chili powder, and garam masala, are typically used to prepare the curry. The aroma and flavor are both tantalizingly spicy thanks to the combination of these spices.

Odia-style prawn curry is best delighted in with steamed rice or roti, permitting you to appreciate the flavors and relish the delicate prawns in the sweet-smelling curry. People who enjoy seafood and the vibrant and varied cuisine of Odisha should try this dish.

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Ingredients

For Marination

• 300 grams of prawn, cleaned and peeled

• 1 teaspoon of powdered turmeric

• 1 teaspoon of red chili powder

• Salt as per taste

For Gravy/Cury

• Fried prawn needed 

• 1 teaspoon sugar

• 2/3 piece of cloves

• 2 - 4 green cardamons

• 1 inch of cinnamon

• 1-2 bay leaves.

• 1 teaspoon of cumin seeds.

• 2 medium-sized, finely chopped onions

• 2 green chili (sliced)

• Puree 2 medium-sized tomato

• 1 tablespoon ginger garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon grounded red chili

• 1 teaspoon of grounded cumin

• 1 teaspoon of grounded coriander

• 1 teaspoon of chicken or garam masala powder as per the taste

• Finely chopped coriander leaves

• salt as per taste

• Mustard oil as per requirement

• 1 big potato chopped in cube size

Cooking Procedure

• After properly peeling and cleaning the prawns, wash them in running water.

• Add salt, turmeric powder, and red chili powder to the prawns and marinate for five to ten minutes.

• Heat the oil in a skillet and fry the potatoes, cut into cubes, until they are lightly browned. Then keep it aside.

• In a similar container add some more oil and broil prawns until brilliant brown. Then step back.

• Again heat a dish and add 3/4 tbsp mustard oil. Then, add one teaspoon of sugar. Whole spices (green cardamom, cinnamon stick, and cloves), 1 teaspoon of cumin seeds, and a bay leaf should be added when the sugar turns a maroon color. Mix it and let the seeds pop.

• Fry the finely chopped onion and green chili until they are lightly browned. Add red chili powder and turmeric powder to the onion. Mix thoroughly and fry for 1-2 minutes.

• Add the paste of ginger and garlic and fry for 3 to 4 minutes, or until the onion is brown and crispy.

• After that, add the powders of coriander and cumin, some water, and fry the masala until the oil separates.

• Add tomato puree and some salt when the masala starts to separate from the oil. Cook over medium heat for three to five minutes.

• Add the fried prawns and potatoes when the masala starts to separate from the pan. mix it for 1 minute.

• Then, at that point, add high temp water or typical water (in like manner for sauce). Cook for 5-7 minutes, stirring frequently.

• After two minutes, add chopped coriander leaves and garam masala/chicken masala. Mix well and cook for an additional 5 minutes.

• After five minutes, check to see if the potatoes are done. After that, turn off the gas and serve with rice or roti.

For Cooking Items click on bellow line...

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