Authentic Odia Chingudi Chhencheda with Warm Steamed Rice
A delightful coastal Odia specialty featuring fresh prawns simmered with mashed fried fish heads and rustic vegetables in a pungent mustard-garlic gravy. Perfectly paired with steaming hot rice for an authentic regional feast.
60min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Marinate the prawns with a pinch of turmeric and salt, then lightly sauté them in mustard oil for two minutes and set aside.
2
Heat mustard oil in a heavy-bottomed pan and temper with panch phoran and dried red chillies until fragrant.
3
Add the chopped tomato, mustard-garlic paste, turmeric powder, and chilli powder, sautéing until oil separates from the masala.
4
Add the cubed pumpkin, ridge gourd, and potato, tossing well to coat with the spicy paste.
5
Pour in two cups of water, cover, and simmer on medium heat until the vegetables are tender.
6
Break the fried fish heads into smaller pieces and gently add them along with the sautéed prawns into the simmering curry.
7
Mash a few pieces of the vegetables and fish head into the broth to thicken the gravy, then simmer for another five minutes.
8
Check for seasoning, garnish with fresh coriander leaves, and serve hot with steamed rice.
Ingredients
300 grams medium prawns, cleaned and deveined
2 small rohu fish heads, cleaned and fried crisp
1 cup cubed pumpkin
1 cup cubed ridge gourd
1 potato, peeled and cubed
2 tablespoons mustard oil
1 teaspoon panch phoran spice blend
2 dried red chillies
1 tablespoon mustard-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tomato, finely chopped
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.