Orissa Chingudi Tarkari (Prawn Curry)

Chingudi Tarkari (Prawn Curry)

Serves 5

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


  1. Shell and wash prawns. Add 1/4 tsp of salt and a bit of turmeric powder to the prawns and marinate it. Deep fry potato pieces and keep aside.
  2. Take 1 tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside.
  3. Take the rest of the oil in the skillet, add panch-phutana. When spluttering stops add finely chopped onion and fry till golden.
  4. Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chilli powder and fry.
  5. When the raw smell is gone add cut tomato and salt. Then add fried prawns , potato and meat masala and mix properly.
  6. Now add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro.
  7. Serve this Chingudi Curry with Rice or Roti.
Nutrient Composition Per Serving
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