Chungdi jhola

Chungdi jhola is a spicy gravy based on prawns with different flavour of spices.  This, being an oriyan dish is known for its dark red colour (which comes because of dominant presence of tomato and garlic) and is flavoured with garam masalas.  So moving to recipe

Ingredients required

For the gravy base

• 3-4 tomatos, finely chopped
• 10-15 garlic pods
• 2 bay leaves, crushed
• 2-inch piece of cinnamon, crushed
• 1 tsp of red chilli powder
• 1 tsp dhanya powder
• 1 tsp salt

other

• 1/2 kg prawns, cleaned, deshelled and deveined
• 8-10 tsp of mustard oil
• 2 tsp of Everest garam masala

Method

In a kadaai, saute all ingredients for gravy base, without adding oil.  Saute till tomato gets completely mushy, which will take around fifteen minutes in simmer flame. Cool for sometime and blend into puree.

In separate pan, heat mustard oil and shallow fry prawns for fifteen minutes

After sometime, add garam masala and stir-fry the prawns

Add in pureed gravy base and cook till prawns are done.  Serve hot with parathas

🌶️ Goan Prawn Balchao (Spicy, Sweet & Tangy Curry)

A bold and fiery Goan-style prawn curry with a perfect balance of spice, sweetness, and tanginess. Best enjoyed with hot steamed rice or soft chapati.

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🧄 Ingredients

For the Masala Paste

• 1 tsp jeera (cumin seeds)
• 1 tsp peppercorns
• 8–10 dried red chillies
• ½ tsp dhanya (coriander seeds)
• 1 tsp vinegar or lime juice
• 1 tsp sugar
• 1 tsp salt
• ½ tsp turmeric powder
• 2-inch piece ginger
• 8 garlic cloves

Other Ingredients

• ½ kg prawns (cleaned, deveined, deshelled)
• 4 tsp oil
• 2 medium onions (finely chopped)
• 2 medium tomatoes (finely chopped)
• Few curry leaves
• 1 tsp ginger-garlic paste
• 1 tsp saunf (fennel seeds)
• 1 green chilli (slit or chopped)
• Fresh coriander leaves (for garnish)

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👩‍🍳 Method

1. Grind all ingredients listed under masala into a smooth paste.
2. Marinate cleaned prawns with this masala for 30 minutes.
3. Heat oil in a kadai. Add saunf, curry leaves, and green chilli. Sauté briefly.
4. Add onions and cook until soft and translucent.
5. Mix in ginger-garlic paste and sauté until raw smell disappears.
6. Add tomatoes and cook until soft and mushy.
7. Now add the marinated prawns along with the remaining masala.
8. Cook on medium flame until prawns are fully cooked and the gravy thickens.
9. Garnish with fresh coriander leaves.

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🍽️ Serving Suggestion

Serve hot with steamed rice, jeera rice, or soft chapati.