Odisha Cuisine – Chungdi Malai Prawns

Located on the eastern coast, Odisha, known as ‘The soul of India’ is a beautiful combination of exotic cultures, architectural brilliance, and stunning natural landscapes. Little do people know that Odisha is equally rich when it comes to Odisha cuisine. Aptly called ‘the Goa of Eastern India’, Odisha is like a quintessential gourmet central for every foodie. The simple yet distinctive style of Odisha food has its own identity.

Ingredients

  • 300g prawns, deveined, cleaned, and shelled
  • 2 tsp, ground turmeric, halved
  • Salt, to taste
  • 2–3 tbsp, ginger–garlic paste
  • 3 tbsp, vegetable oil
  • 3 tbsp, Seafood Masala
  • 1 onion, finely chopped
  • 1 tsp, red chilli powder
  • 2 tsp, cumin powder
  • 1/2 cup, coconut milk
  • 1/4 cup, yogurt
  • 1 tbsp, ghee (optional)
  • Coriander, to garnish

Method

  • To the prawns, add 1 tsp of turmeric, 1 tbsp of ginger–garlic paste, and set aside for 15–20 minutes to marinate.
  • In a frying pan, pour the oil, wait for it to get hot, and then add the prawns.
  • Fry the prawns for 2 to 3 minutes, and then set them aside.
  • In the same pan, add the onions and fry until translucent. Add the seafood masala, cumin powder, and ginger–garlic paste.
  • Once the onions are translucent, return the prawns to the pan and toss well to coat the prawns in the mixture.
  • Add the curd and coconut milk, and stir it into the gravy. Cook until the gravy thickens (another 5 minutes or so), and then take off heat. (1)
  • Garnish with coriander and serve hot, preferable with breads or rice.

Method

  • To the prawns, add 1 tsp of turmeric, 1 tbsp of ginger–garlic paste, and set aside for 15–20 minutes to marinate.
  • In a frying pan, pour the oil, wait for it to get hot, and then add the prawns.
  • Fry the prawns for 2 to 3 minutes, and then set them aside.
  • In the same pan, add the onions and fry until translucent. Add the seafood masala, cumin powder, and ginger–garlic paste.
  • Once the onions are translucent, return the prawns to the pan and toss well to coat the prawns in the mixture.
  • Add the curd and coconut milk, and stir it into the gravy. Cook until the gravy thickens (another 5 minutes or so), and then take off heat. (1)
  • Garnish with coriander and serve hot, preferable with breads or rice.

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