Chingudi Besara | Prwan with mustard curry

Prawn with Mustard Curry

Chingudi Besara/Prawn with mustard curry is a simple yet delicious prawn curry made with mustard paste. Though there are many versions of this recipe. But the version which I am presenting today is generally cooked in Odia’s homes. They call it ‘Chingudi Besara’. I always love this curry cooked by my mother. I have twisted it slightly like I always do ☺ This is an absolutely delicious and healthy side dish for the prawn lovers. I have explained the recipe in step by step. Follow each step to get the best result. Ingredients which I have used are mentioned below.

INGREDIENTS:

  • 500 grams of prawns
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/2 thinly sliced onion, medium size 
  • 10-12 fresh curry leaves
  • 2 big size tomato cut into slices
  • 1-inch size dry mango (Ambula) or 1/2 teaspoon amchur powder
  • 6 tablespoons mustard oil
  • 1 1/2 cup water

For masala paste

  • 1 tablespoon mustard seed
  • 1/2 tablespoon cumin seeds
  • 3 garlic cloves
  • 1 dry red chili deseeded

INSTRUCTIONS:

  •  Properly clean and devein the prawns. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Mix well and leave it for 10 minutes.
  •  Soak deseeded dry red chili, cumin seeds, and mustard seeds together in water for 1/2 an hour.
  •  Drain it and add 1/2 teaspoon salt and make a fine smooth paste. You can add 1-2 tablespoons water but not much.
  • Heat a pan/ kadhai. Add oil. When oil becomes hot enough add marinated prawns. Fry them for some seconds but not much. Then take them out from the oil and keep them aside.
  • In the same oil add sliced onions. Fry for 1 minute in medium to low flame.
  •  Now at this point add curry leaves. Fry for another minute or until the onion becomes translucent.
  •  Add remaining turmeric powder and the masala paste. Stir for a minute or two in low flame. Or until oil separates.
  •  Add prawns and tomato slices. Stir and cook for 1 to 2 minutes.
  •  Add 1.5 cups of water. Do not add too much water or it will spoil the taste. Cover and cook for 6-7 minutes.
  •  In between add approx 1-inch size dry mango or 1/2 teaspoon amchur powder.
  •  The thickness of the curry is not too thick or too thin.
  •  Its ready to be served. Serve hot with some steamed hot rice.

Prawn with Mustard Curry

Happy Cooking!

“Spoons Of Flavor”

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