CHINGUDI TARAKAREE / ODIA STYLE PRAWN CURRY

This is Odia style prawn curry. It is really amazing to see a variety of curries in different regions cooked with a difference. Some regions combine vegetables with the meats and sea food. In this curry we have combined potato with prawns cooked in a spicy gravy. The aroma of freshly roasted and ground spices really adds to the flavours.

This recipe is for the group event of "Shhhh Cooking Secretly" .. (a group on facebook) where we choose a different cuisine each time. Also we are paired with a co-blogger who gives us 2 secret ingredients. We have to make a dish from the selected Cuisine using those 2 ingredients. My partner of the month is Aruna SarasChandra. She has a blog called Vasu's Veg Kitchen  Do check out some delicious veg recipes on her space.

Ingredients:
Prawns ..... 250 gms
Potatoes ... 2 small
Onions ..... 1 cup (finely chopped)
Tomatoes .... 1
Garlic ....... 3-4 cloves
Ginger .... 1" piece
Poppy seeds .. 1 tsp (soaked in water)
Tumeric powder- 1/2 tsp
Salt ............ to taste
Mustard oil ....5-6 tbsps
Coriander leaves.. handful

For dry roasting:
Coriander seeds ... 1 tbsp
Cumin seeds ........ 1/2 tsp
Cloves ................ few
Green cardamoms ..3-4
Cinnamon ........... 1 small piece
Black pepper corns ....  few
Dry red chillies .... 1-2

Method:

Dry roast the spices in list 2 .

Grind them to a coarse powder.

Clean the prawns and marinate them with salt and turmeric powder.

Grind together onion, ginger, garlic, tomato and poppy seeds to make a paste.

Heat oil in a pan to a smoking point as mustard oil is pungent. Reduce the flame and fry the potatoes. Remove them.

In the same oil saute the marinated prawns for few minutes.

Remove them in a plate.

Now in the same pan add the wet paste and saute it until the oil separates.

Add little water, salt and turmeric powder. Add the potatoes first as they are chunky and need more cooking.

After simmering for few minutes tip in the prawns.

Add the turmeric, ground masala powder at this stage. Mix well and simmer until done. Adjust the gravy to your liking and add water accordingly.

Garnish with coriander leaves.

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Recipe source: Odia Kitchen

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