Authentic Odia Chingri Jhola with Warm Steamed Rice
A comforting prawn curry from coastal Odisha, simmered in a fragrant ginger, garlic, and tomato gravy spiced with mustard and cumin. This homestyle delicacy pairs wonderfully with steaming hot rice.
45min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Clean and wash the prawns, then marinate them with a pinch of turmeric powder and salt for 10 minutes.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then lightly fry the potato quarters until golden brown; remove and set aside.
3
In the same oil, lightly sauté the marinated prawns for 1-2 minutes until they turn pink; remove and set aside.
4
Add mustard seeds and cumin seeds to the remaining oil and let them crackle.
5
Add the sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
6
Add the chopped tomatoes, turmeric powder, and red chili powder, cooking until the oil separates from the masala base.
7
Add the fried potatoes and two cups of water, bringing the mixture to a boil until the potatoes are tender.
8
Gently drop in the sautéed prawns, simmer for another three minutes, and garnish with fresh coriander leaves before serving warm with rice.
Ingredients
500g medium prawns, peeled and deveined
2 large potatoes, peeled and cut into quarters
2 medium tomatoes, finely chopped
1 large onion, finely sliced
1 tbsp ginger-garlic paste
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.