Chingudi Besara
A classic Odia delicacy where succulent prawns are simmered in a sharp, pungent mustard and garlic gravy. This flavorful curry, with its unique taste from mustard oil, is a true coastal gem best enjoyed with hot steamed rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned and deveined prawns with 0.5 tsp of turmeric powder and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each prawn is evenly coated.
- d.Set aside to marinate for 15-20 minutes.
- 2
Step 2
- a.Prepare the Besara (Mustard) Paste
- b.In a grinder jar, add the black mustard seeds, yellow mustard seeds, garlic cloves, and green chilies.
- c.Add 3-4 tablespoons of water and grind to a very smooth paste. A smooth paste is crucial to avoid a gritty texture.
- d.Set the prepared paste aside.
- 3
Step 3
- a.Shallow Fry the Prawns
- b.Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until the oil is very hot and slightly smoking to reduce its pungency.
- c.Carefully place the marinated prawns in the hot oil in a single layer.
- d.Shallow fry for 1-2 minutes per side, just until they curl up and turn opaque pink. Do not overcook them at this stage.
- e.Remove the prawns from the pan and set them aside.
- 4
Step 4
- a.Prepare the Gravy Base
- b.In the same pan, add the remaining 2 tbsp of mustard oil.
- c.Once the oil is hot, add the panch phoron and the broken dried red chilies. Allow them to splutter for about 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden brown.
- e.Add the chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it breaks down and becomes mushy.
- 5
Step 5
- a.Cook the Curry
- b.Reduce the heat to low. Add the prepared mustard paste, the remaining 0.5 tsp turmeric powder, red chili powder (if using), and the remaining 0.75 tsp salt.
- c.Stir continuously and cook the paste for only 2-3 minutes. It's very important not to overcook the mustard paste as it will turn bitter.
- d.Pour in 1.5 cups of warm water and stir well to combine everything, scraping any bits from the bottom of the pan.
- e.Bring the gravy to a gentle simmer over medium heat.
- f.Gently add the fried prawns back into the gravy.
- g.Cover the pan and let it simmer for 5-7 minutes, allowing the prawns to cook through and absorb the flavors.
- h.The curry is ready when the gravy has thickened to your desired consistency and you see oil separating at the edges.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the curry rest for at least 5 minutes before serving to allow the flavors to meld.
- d.Serve hot with steamed rice for an authentic Odia meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, high-quality mustard oil. Always heat it until it's slightly smoking to mellow its sharp pungency before adding other ingredients.
- 2The key to a non-bitter besara is to not over-grind or over-cook the mustard paste. Cook it on low heat for just a couple of minutes until the raw smell is gone.
- 3Soaking the mustard seeds in warm water for 15-20 minutes before grinding can help reduce bitterness and makes them easier to grind into a smooth paste.
- 4For a traditional tangy flavor, add a small piece of dried mango (ambula) to the gravy along with the water.
- 5Do not overcook the prawns. They cook very quickly and will become tough and rubbery if left on the heat for too long.
Adapt it for your goals.
Vegetarian
Replace prawns with paneer cubes, potatoes, or a mix of vegetables like eggplant and drumsticks to make a vegetarian besara.
With FishWith Fish
This gravy is famously used for fish as well. You can substitute prawns with fish steaks like Rohu (Rohi Macha) or Hilsa (Ilishi Macha).
With BadiWith Badi
Add some fried 'badi' (sun-dried lentil dumplings) towards the end of the cooking process for extra texture and flavor.
Creamier GravyCreamier Gravy
For a slightly milder and creamier version, you can add 1-2 tablespoons of poppy seed paste (posto bata) along with the mustard paste.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Anti-inflammatory Properties
Mustard seeds, garlic, and turmeric contain powerful compounds like glucosinolates, allicin, and curcumin, which are known for their potent anti-inflammatory and antioxidant effects.
Source of Omega-3 Fatty Acids
Both prawns and mustard oil provide omega-3 fatty acids, which are beneficial for heart health by helping to reduce cholesterol and blood pressure.
Boosts Digestion
The spices used in this curry, particularly the panch phoron mix (fennel, cumin, fenugreek), are known to aid digestion and improve gut health.
Frequently asked questions
A single serving of Chingudi Besara contains approximately 250-300 calories. This is an estimate and can vary based on the size of the prawns and the exact amount of oil used.