Chingudi jhola (') or chungudi jhola (') is a spicy gravy based
prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.
The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...
curry with different flavours of
spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...
s. It is mostly eaten by people of the coastal regions and the areas of River basins of
Odisha, India
Odisha (English: , ), formerly Orissa ( the official name until 2011), is an Indian state located in Eastern India. It is the 8th largest state by area, and the 11th largest by population. The state has the third largest population of ...
.
Preparation
The curry is prepared by frying the prawns in
mustard oil
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...
, and then in a mixture of
garam masala
Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...
—including cinnamon. Bay leaves are also used when making the curry. Some variations of chungudi jhola include the use of coconut-cashew paste. The curry includes an abundance of tomato and garlic which gives the curry a reddish hue and spicy flavour.
References
chingudi jhola tarkari
Indian curries
Odia cuisine
Indian seafood dishes
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