Chingudi Jhola
An authentic non-vegetarian recipe from Odisha, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Medium prawns, cleaned and deveined
200g Onions, finely chopped
150g Tomatoes, chopped
15g Ginger paste
15g Garlic paste
3piece Green chillies, slit
50ml Mustard oil
5g Panch phoron (Bengali five-spice mix)
4g Turmeric powder
6g Red chilli powder
8g Coriander powder
200ml Coconut milk (thin)
20g Fresh coriander leaves
8g Salt
150ml Water
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the prawns thoroughly, remove shells and devein. Marinate with half the turmeric, a pinch of red chilli powder, and salt for 15 minutes.
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Heat mustard oil in a kadai until it smokes, then reduce to medium heat. Add the marinated prawns and fry for 2 minutes until they turn pink. Remove and set aside.
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In the same oil, add panch phoron (the five-spice mix of cumin, mustard, fenugreek, nigella, and fennel seeds). Let them splutter for 30 seconds.
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Add finely chopped onions and sauté on medium heat for 8–10 minutes until golden brown.
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Add ginger paste and garlic paste. Cook for 2–3 minutes until the raw smell is gone.
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Add chopped tomatoes and cook on medium heat, mashing them down, until the oil separates — about 6 minutes.
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Add the remaining turmeric, red chilli powder, and coriander powder. Stir well and cook the spices for 2 minutes.
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Add 150 ml of water and bring to a boil. Add slit green chillies.
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Pour in the thin coconut milk and stir gently. Simmer on low heat for 3–4 minutes.
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Add the par-cooked prawns back into the jhola (thin curry). Simmer for 4–5 minutes until the prawns are fully cooked. Garnish with fresh coriander and serve hot with steamed rice.
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Chef's Tips
Jhola means a thin, light curry in Odia — this is not a thick gravy dish; the consistency should be soupy and pourable over rice.
Panch phoron is the signature spice blend of Odisha and Bengal; it gives the dish its distinctive aroma and should not be substituted.
Mustard oil is traditional and adds a sharp, pungent depth — always heat it to smoking point first to remove the raw bitterness.
Fresh river prawns are preferred in Odisha; if using frozen prawns, thaw completely and pat dry before marinating.
About This Dish
Chingudi Jhola is a traditional non-vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Jhola means a thin, light curry in Odia — this is not a thick gravy dish; the consistency should be soupy and pourable over rice. - Panch phoron is the signature spice blend of Odisha and Bengal; it gives the dish its distinctive aroma and should not be substituted. - Mustard oil is traditional and adds a sharp, pungent depth — always heat it to smoking point first to remove the raw bitterness. - Fresh river prawns are preferred in Odisha; if using frozen prawns, thaw completely and pat dry before marinating.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium