Authentic Odia Chungdi Malai Jhol with Warm Steamed Rice
Indulge in a rich coastal Odia delicacy featuring succulent prawns simmered in a velvety, spiced coconut milk gravy. Fragrant with whole spices and mustard, this comforting curry pairs wonderfully with a steaming plate of plain rice.
50min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Marinate the cleaned prawns with a pinch of turmeric powder and salt for 10 minutes.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat slightly.
3
Lightly fry the marinated prawns for about 2 minutes until they turn pink; remove and set aside.
4
In the same oil, splutter the mustard seeds and add the sliced onions, sautéing until golden brown.
5
Add the ginger-garlic paste and sauté until the raw aroma disappears.
6
Stir in the tomato puree, turmeric powder, and red chilli powder, cooking until oil separates from the masala.
7
Pour in the thin coconut milk, bring to a gentle boil, and let it simmer for 5 minutes.
8
Gently slide in the fried prawns and slit green chillies, simmering for another 3 minutes.
9
Lower the heat completely, stir in the thick coconut milk and garam masala, then turn off the flame to prevent curdling.
10
Garnish with fresh coriander leaves and serve hot with steamed white rice.
Ingredients
500 grams medium prawns, cleaned and deveined
1 cup thick coconut milk
1 cup thin coconut milk
2 medium onions, finely sliced
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon kashmiri red chilli powder
1/2 teaspoon garam masala powder
2 green chillies, slit
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.