Chingudi Jhola (Odia Prawn Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g raw king prawns, peeled and deveined
- 1 onion, finely chopped
- 200 g tomatoes, finely chopped
- 1 tsp panch phoron (five spice blend)
- 1 tsp ground turmeric
- 2 fresh green chillies
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 188 kcal
- Protein
- 22.5 g
- Carbohydrate
- 5.7 g
- of which sugars
- 3.7 g
- Fat
- 7.9 g
- of which saturates
- 1.1 g
- Fibre
- 1.6 g
- Salt
- 0.58 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 until it crackles.
- 2
Add the chopped onion and cook over medium heat for 7 minutes until soft.
- 3
Stir in the ground turmeric and the chopped tomatoes, and cook for 6 minutes until softened.
- 4
Pour in 300ml water and the whole green chillies, bring to a simmer and cook for 5 minutes.
- 5
Add the prawns and cook for 4-5 minutes until pink and cooked through.
- 6
Scatter with the chopped coriander and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.