Chingudi Besara
Freshwater or coastal prawns cooked in besara — mustard-coconut-garlic paste thinned with water and sharpened with raw mango or tomato. The prawn version of machha besara is considered the richer, more celebratory preparation; the natural sweetness of the prawn against the pungent mustard paste is one of Odia cooking's most celebrated flavour contrasts. Made in coastal Odisha households and fishing villages from Puri to Berhampur.
Cuisines
Odia
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | fresh prawns, cleaned and deveined |
| 2 tablespoons | mustard seeds |
| 1 tablespoon | poppy seeds |
| 1 teaspoon | cumin seeds |
| 2 medium | tomatoes, chopped |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 cups | water |
| — | salt to taste |
| 2 green | chilies, slit |
| 1 inch | ginger, grated |
| 1 small | potato, diced |
| 1 tablespoon | coriander leaves, chopped |
Instructions
- 1 Soak the mustard seeds, poppy seeds, and cumin seeds in water for 15 minutes.
- 2 Grind the soaked seeds into a smooth paste with a little water and set aside.
- 3 Heat mustard oil in a pan until it is smoking hot, then reduce the heat.
- 4 Add the grated ginger and slit green chilies, sauté for a minute.
- 5 Add the chopped tomatoes and cook until they turn soft.
- 6 Add the turmeric powder, red chili powder, and salt. Mix well.
- 7 Add the ground mustard paste and sauté for a couple of minutes.
- 8 Add the diced potato and prawns, stir well to coat them with the spices.
- 9 Pour in the water, cover, and let it simmer until the potatoes are cooked and the prawns are tender.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a more authentic flavor, use freshly ground mustard paste and ensure the mustard oil is properly heated to reduce its pungency.