When it comes to regional Indian cuisines, Odisha stands out with its unique flavors and culinary traditions. One such gem from this coastal state is Chingudi Besara, a prawn curry cooked in a rich and tangy mustard sauce. This traditional dish brings together the fresh taste of prawns with the bold and aromatic flavors of mustard and spices.
Ingredients:
To make Chingudi Besara, you will need the following ingredients:
- 500g large prawns, cleaned and deveined
- 2 tablespoons mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chilies
- 1 medium-sized onion, finely chopped
- 4-5 garlic cloves
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 1 teaspoon salt (or to taste)
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Preparation:
- Marinate the Prawns: Start by marinating the cleaned prawns with a pinch of turmeric powder and salt. Let them sit for about 15-20 minutes.
- Prepare the Mustard Paste: In a blender, grind the mustard seeds, cumin seeds, and dry red chilies with a little water to form a smooth paste. This will be the base of your curry.
- Cook the Prawns: Heat the vegetable oil in a pan over medium heat. Add the marinated prawns and shallow-fry them until they turn pink and are partially cooked. Remove them from the pan and set aside.
- Make the Besara Sauce: In the same pan, add the chopped onions, grated ginger, and garlic. Sauté until the onions turn golden brown. Add the mustard paste and cook for a few minutes until the raw smell disappears.
- Combine and Cook: Add the partially cooked prawns back into the pan along with the slit green chilies. Mix well and cook for another 5-7 minutes, allowing the prawns to absorb the flavors of the mustard sauce. Add salt to taste.
- Finish and Serve: Once the prawns are fully cooked and the sauce has thickened, remove the pan from heat. Squeeze fresh lemon juice over the curry and garnish with chopped coriander leaves.
Serving Suggestions:
Chingudi Besara is best enjoyed with steamed rice or rotis. The tangy and spicy mustard sauce pairs perfectly with the succulent prawns, making it a delightful meal for any occasion. This dish can be served as a main course for lunch or dinner and is sure to impress your family and guests with its bold flavors.
A Cultural Note:
Chingudi Besara is not just a dish but a reflection of Odisha's rich coastal heritage. The use of mustard seeds and the technique of making a mustard paste are integral to Odia cuisine. This dish showcases the region's love for seafood and its skillful blending of spices to create mouthwatering flavors.
So, the next time you're looking to explore regional Indian cuisine, give Chingudi Besara a try. It's a culinary journey to Odisha's coastline, all from the comfort of your kitchen. Enjoy the robust flavors and the rich culinary tradition that this dish embodies!
Image by: Sushree Sangita
