Orissa Recipes
Chingudi Tarkari (Prawn Curry)  
Serves 5

1lb Prawn 1 Onion finely chopped
1tsp ginger paste 1tbs garlic paste
Turmeric Powder ½ tsp Coriander Powder
¼ tsp Cumin Powder 1tsp of Meat Masala
Red Chili Powder(optional) 1 red tomato finely cut
1 potato peeled and cut into long pieces Pancha-phutana
½tsp of  Coriander powder Whole Garam Masala
3tbs Refine Oil Salt to Taste
Fresh cut Cilantro  

Shell and wash prawns. Add 1/4tsp of salt and a bit of turmeric powder to the prawns and marinate it. Deep fry potato pieces and keep aside. Take 1tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside. Take the rest of the oil in the skillet, add panch-phutan. When spluttering stops add finely chopped onion and fry till golden. Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry. When the raw smell is gone add cut tomato and salt. Then add fried prawns , potato and meat masala and mix properly. Now add 1 and cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro. Serve this Chingudi Curry with Rice or Roti.


Energy (Kcal) 183 Carotene ( μg ) 37.9
Protein (g) 17.77 Vitamin C  (mg) 2.8
Carbohydrate (g) 5.47 Mg  (mg) 10.78
Fat (g) 9.95 Na  (mg) 62.19
Fibre (g) 0.23 K  (mg) 287.8
Minerals (g) 1.72 Mn  (mg) 0.14
Calcium  (mg) 302.29 Zn  (mg) 0.21
Phosphorus  (mg) 271.1 Cr  (mg) 0.004
Iron  (mg) 5.01