The state of Odisha is blessed with a tropical location. This tropical location provides it with the benefit of an abundance of tropical ingredients and seafood. No trip to Puri would be complete without relishing fresh and decadent seafood fry and fresh tender coconut water. With this ardent love for seafood, Odias have a plethora of delicious seafood recipes. One such recipe is the Odia Chingudi Besara. Prawns cooked in mustard gravy, Chingudi Besara is one of the most loved prawn dishes in Odisha. We have jotted down the recipe for this authentic Odia dish for you to try. 

Preparation time- 30 minutes

Cooking time- 20 minutes

Servings-

INGREDIENTS

    500 grams prawns

    1 tsp turmeric powder 

    1 tsp salt 

    1 tsp red chilli powder

    1 onion, thinly sliced 

    10-12 curry leaves 

    2 tomatoes, chopped 

    1 dry mango 

    1/4 cup mustard oil 

    For the mustard paste 

    1 tbsp mustard seeds 

    1/2 tbsp cumin seeds 

    4 garlic cloves 

    1 dry red chilli, deseeded 

METHOD 

1. Clean, devein and marinate the prawns with 1/2 tsp turmeric powder and 1/2 tsp salt and keep them aside for 10 minutes.

2. Soak the ingredients for the mustard paste in water at least for 30 minutes. 

3. Drain the excess water, transfer the ingredients to a grinder and make a smooth paste. 

4. Next, heat a kadai and add a tablespoon of oil. Once the oil is hot, add the marinated prawns and fry them till they are golden brown. 

5. Add more oil and add the sliced onions and curry leaves. Saute till the onions are translucent. 

6. Next, add turmeric powder, red chilli powder and masala paste. Cook the masala till the oil separates. 

7. Add the prawns and tomato slices and cook for 2-3 minutes. 

8. At this stage, add the dry mango piece and stir well. 

9. Adjust the consistency of the curry by adding water. 

10. Once you are happy with the consistency, remove the curry from the heat and serve.

You can serve this curry with steamed rice and relish it for lunch.