Chingudi Besar dia Bhaja/ Prawn Fry with mustard paste

Prawn or chingudi(in oriya) is one of my favourite non veg...
Chingudi Besar dia Bhaja/ Prawn Fry with mustard paste is a recipe from my Mom's kitchen...and here it goes:-

Ingredients:


3-4 prawns(big size)
We can use small prawns with shell (chhota chingudi) for this recipe..
1 small onion-chopped
3 tsp mustard paste
(prepare by grinding  2 tsp mustard seeds, 5-6 flakes garlic )
2 tsp red chilli powder
2 tsp turmeric powder
Salt to taste
Mustard Oil to fry

Method:

Clean the prawns by removing the shells.
Marinate  the prawns with 1 tsp turmeric powder, salt and oil. Keep aside for 10 mins.
Heat oil in a pan or kadai.
Add the chopped onions and fry for 2 mins.
Now add the prawns with the mustard paste to the kadai.
Also add the turmeric powder,  red chilli powder and salt along with 1/2 cup of water.
Mix well. Put the gas on medium flame. Stir frequenty.
Cook until it all becomes dry.
Serve with hot rice.

Chingudi/Prawn Curry

Serves: 2
Ingredients


Prawn-250 Gms
Potato- 1(Wash,peeled and cut in lengthwise pieces)
Onion- 1 (Sliced)
Green chilli-1(Slit lengthwise)
Tomato- 1 (blend it to make puree)
Oil -to fry(Preferrably mustard oil)
Ginger garlic paste -1 tbsp
Chili powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Cumin powder - 1 tsp
Bay Leaf-1
Salt to taste.

Method

Clean the prawns by removing the shell,  not the head and tail and wash it thoroughly .
Mix turmeric powder, lil oil and salt and shallow fry the prawns. keep aside.
Fry the potato pieces and keep aside.
Heat 2 tbsp of oil in a pan, add sliced onion with the green chilli and fry it for 2 mins.
Add ginger garlic paste, bay leaf, turmeric powder, red chili powder, and sauté all for 5 mins.
Add tomato puree, coriander powder ,cumin powder and  fry.
Add  water as desired, mix well and cover the lid.
Allow it to cook for 5 mins.
Add prawns,potato & salt to taste and simmer it for 5 mins more.
Serve hot with rice/roti/paratha.

Chingudi Mahura-Orissa spl.

Here  small chingudi(prawns) are added to the mahura curry with a lil variation.

Ingredients

300gm very small prawns(washed and peeled)
250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm potato
50gm raw banana(kancha kadali)
50gm arum(saru)
50gm sweet potato(kandamula)
20gm black/white chickpea(chana)(soaked over night)
100gm brinjal(baigana)
5tsp Cumin seeds(jeera)(soaked in water for 1/2hr)
1Onion
1 Tomato(chopped)
1tsp ginger-garlic paste
1 tsp Coriander seeds(dhania)(soaked with jeera)
1 tsp Chilli powder
1 tsp turmeric powder
Salt to taste
Mustard oil
Chopped Coriander leaves for garnishing

Method

Wash,peel and cut all the vegetables in to small pieces.
Fry the prawns,add salt and turmeric powder to it and keep aside.
Grind the cumin seeds,coriander seeds and onion into a fine paste.
Take mustard oil in a pan and add the above paste along with ginger-garlic paste,turmeric powder,chilli powder,chopped tomatoes and salt.
Fry till oil evaporates.
Now add the vegetables with water.Mix properly.Cook on low flame.
Add the fried prawns when vegetables are almost cooked.
Cook again for 5 more min.
Garnish with chopped coriander leaves.
Serve hot with rice.

Poi Chingudi or Palanga Chingudi

Ingredients:

150 gm Chingudi or prawns(Washed,marinated with turmeric powder,salt and fried properly)
100 gm oil
100 gm chopped onion
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp jeera powder
100 gm pumpkin
100 gm potatoes
1  carrot
4-5 green mutter
150 gm tomato
200 gm poi or palakh(palanga) saag (Washed and cut)
1 tsp panch phuton
2 tbsp mustard paste
Salt

Method:

Heat oil in a kadai.
When the oil is hot put panch phuton and chopped onion.
Fry the onion till golden browen in colour and then add chopped tomatoes to it.
When tomatoes are cooked.add the saag and saute.
Now add diced vegetables in it.
Add  red chilli powder, garlic-ginger paste, jeera powder and mustard paste.
Cook it for 15-20 minutes and then add fried prawns.
Cook till done.
Serve with rice.