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Dahi chingudi (Spicy prawn yogurt curry)

Jun-02-2018
Shashwatee Swagatica
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Dahi chingudi (Spicy prawn yogurt curry) RECIPE

Dahi chingudi is a yogurt based spiced Prawn Curry. It's a flavourful, healthy curry and tastes delicious with steamed rice.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Orissa
  • Simmering
  • Blending
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. Tiger prawns 300gm
  2. Potato 2 no cut in big slices
  3. Bay leaf 1
  4. Panch phoron 1 tsp
  5. Turmeric powder 1 tsp
  6. Red chilli powder 1tsp
  7. Coriander powder 1tsp
  8. Cumin powder 1tsp
  9. Thick curd 1/2cup
  10. Mustard oil 4tbsp
  11. Salt as per taste
  12. Chopped coriander leaves for garnishing
  13. For masala paste -
  14. Cinnamon 1"
  15. Black Cardamom 1
  16. Green cardamom 4
  17. Cloves 4
  18. Peppercorn 5
  19. Onion 1 chopped
  20. Ginger 1"chopped
  21. Garlic 5cloves
  22. Green chilli 2-3 chopped

Instructions

  1. Marinate prawns with salt and turmeric powder and keep for 10mins.
  2. Heat mustard oil in a pan, add all the whole garam masala spices, onion, green chilli and saute for 2mins.
  3. Then add tomatoes and cook further for few mins. Take out and cool.
  4. Blend to a thick paste by adding 1-2tbsp water.
  5. Heat oil in the same pan and fry the potatoes with little salt and turmeric powder. Take out.
  6. Then fry the marinated prawns.
  7. Keep aside.
  8. Now heat 1tbsp oil in a kadhai, add bayleaf, panch phoron.
  9. When it splutter add the masala paste, all the spice powders and mix well. Add few tbsp water.
  10. When oil leaves the pan sides, lower the flame, add the whisked curd.
  11. Stir continuously for 2-3mins.
  12. Then add 1cup water and cook further for few mins.
  13. When oil leaves the sides add the fried prawns and potatoes.
  14. Mix. Add 1-1/2cup water and cook covered for 12-15mins. Adjust seasoning.
  15. Finally garnish with chopped coriander leaves and serve hot with steamed rice.
  16. Note- Panch phoron is a mixture of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds.

Reviews (1)  

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Shelly Sharma
Jun-06-2018
Shelly Sharma   Jun-06-2018

I really want to try this.

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