There are many perks of living cities which are situated on the river banks. like you will get fresh air, sunshine, calming sounds , fertile land, varieties of river fish , etc etc. But why am i suddenly talking about river and all? Well because today i am going to share something which is really close to me . So i basically hail from a small village , which is situated on the river bank of India’s one of the oldest river , Mahanadi . I was only 7 or 8 years old when we migrated to nearby city. Although i was just a small kid at that time , but there are some memories still live deep in my heart.
One such memory is Chingra jhol or prawn curry. Catching prawns at that time was quite easy ,but now as you know due to the global warming , the whole ecosystem is suffering. But still we somehow manage to get some fresh prawns once or twice in a year. whole family used to eat the prawn lunch together. Laughter, giggles everything was there. You know food not only help us to live but also fill our life by those sweet memories which we create with our beloved ones. So whenever my father get the countryside prawns he never miss the chance. Recently , two days back father brought some of those big size prawns. and i had prepared some authentic Odia style prawn curry. my grand maa always tells me the secret behind of a good prawn curry lies in their shell. They have that sweet scent in it. And the real taste come out when you dip the cooked prawns into the jhol or gravy and literally suck it then eat it. But it is entirely depends upon someone’s choice. If you don’t want the shells just don’t use it. so today i will be sharing our very famous chingra jhol recipe with you all.
Chingra Jhol|Odia style Prawn curryCourse: MainCuisine: odia
500 gm of prawns (river prawns would be best for this recipe)
half cup of mustard oil
1/2 tsp of mustard seeds
1 tsp of turmeric powder
1 tsp of red chili powder
1/2 tsp of coriander powder
1/2 tsp of cumin powder
1 cup tomato puree
3-4 tbsp of ginger garlic onion paste
1-2 slitted green chilies
1 and half glass of water
salt as per taste
freshly chopped coriander
- Clean the prawns . Heat 3-4 tbsp of mustard oil in a heavy bottom pan or kadai. put the prawns , little bit salt ,1/2 tsp of turmeric and shallow fry it for 5 minutes or until the prawns became entirely red colour.
- Take out the fried prawns and keep it aside.
- Again heat 4 tbsp of mustard oil . add mustard seeds and let it splutter.
- Add ginger garlic onion paste and cook it for 3-4 minutes
- Now add tomato puree , salt as per taste and stir it for 2 min, then add all the spices mentioned above.
- Add 1/4 th cup of water and cook the gravy until oil starts separating from the gravy. Add the green chilies and shallow fried prawns.
- Mix it nicely and cover it for 2 minutes.
- Open the lid and add remaining water , and cook it for 15-20 minutes.
- Gravy should be in jhol consistency ,which means neither watery nor thick.
- Lastly put some freshly chopped coriander leaves.