Chingudi Alu (Odia Prawn and Potato Curry)
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Ingredients
- 450 g raw king prawns, peeled and deveined
- 300 g maris piper potatoes, peeled and cubed
- 1 onion, finely chopped
- 200 g tomatoes, finely chopped
- 1 tsp panch phoron (five spice blend)
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 236 kcal
- Protein
- 21.9 g
- Carbohydrate
- 16.9 g
- of which sugars
- 4.1 g
- Fat
- 8 g
- of which saturates
- 1.1 g
- Fibre
- 3.4 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the panch phoron for 30 seconds, then add the chopped onion and cook for 7 minutes until soft.
- 2
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 6 minutes until softened.
- 3
Add the potatoes and 300ml water, cover and simmer for 15 minutes until the potatoes are tender.
- 4
Add the prawns and cook for 4-5 minutes until pink and cooked through.
- 5
Scatter with the chopped coriander and serve with rice.
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