Chingudi Curry: Prawn Curry from Coastal Odisha

Odisha’s 480-km coast and the Chilika lagoon supply kitchens with tiger prawns and smaller khainga shrimp, and the state’s cooks answer with two signature preparations: mustard-hot chingudi besara and the mellow, coconut-based chingudi jhola.

Two preparations

• Besara style — prawns marinated in pounded raw mustard, garlic and ginger, then simmered until the gravy turns golden and pungent; finished with nigella and curry leaves. See the technique in our machha besara piece.
• Jhola style — a lighter stew built on onion-tomato or coconut milk, sometimes with drumstick and raw banana, designed to be poured over rice.

Sourcing and season

Chilika’s crab and prawn fisheries are a Ramsar-wetland economy — the lagoon’s biodiversity is covered in our Chilika guide. Dried shrimp (sukhua) extends the ingredient through the monsoon. Home cooks pair the fresh curry with plain rice and a fried side; for the wider plate, see dalma and chhena poda and summer’s pakhala.

References | ଆଧାର

• Chilika Development Authority
• Odisha Tourism — cuisine