Dahi chingudi (Spicy prawn yogurt curry) | How to make Dahi chingudi (Spicy prawn yogurt curry)

By Shashwatee Swagatica  |  13th May 2018  |  
5 from 1 review Rate It!
Dahi chingudi (Spicy prawn yogurt curry)by Shashwatee Swagatica
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

25

1

About Dahi chingudi (Spicy prawn yogurt curry) Recipe

Dahi chingudi is a yogurt based spiced Prawn Curry. This combination of prawn and yogurt will simply blow your mind. This spicy prawn yogurt curry or dahi chingudi in Odia, is a recipe you would yearn for. A must try for prawn lovers. It’s flavourful, healthy and tastes delicious with steamed rice. Prawn yogurt curry can be enjoyed with bread, naan, roti, paratha too. If you are planning to have more gravy, then add water after cooking the spices.

Dahi chingudi (Spicy prawn yogurt curry)

Ingredients to make Dahi chingudi (Spicy prawn yogurt curry)

  • Prawn 300gm
  • potato 2 no cut in big slices (optional)
  • turmeric powder 1 tsp
  • coriander powder 1tsp
  • cumin powder 1tsp
  • red chilli powder 1tsp
  • Thick curd 1/2cup
  • Bayleaf 2
  • Panch phoron 1 tsp
  • mustard oil 4tbsp
  • salt as per taste
  • Panch phoron 1 tsp
  • Chopped coriander leaves for garnishing
  • For masala paste -
  • cinnamon 1 "
  • Black cardamom 1
  • Green cardamom 4
  • cloves 4
  • Black pepper corn 5
  • onion 1 chopped
  • ginger 1"chopped
  • Garlic 5cloves
  • Green chilli 2-3 chopped or more according to taste

How to make Dahi chingudi (Spicy prawn yogurt curry)

  1. ADD MUSTARD OIL IN A PAN.
  2. ADD CINNAMON, BLACK CARDAMOM, GREEN CARDAMOM, CLOVES, PEPPERCORN.
  3. ADD CHOPPED ONION,
  4. GINGER GARLIC,
  5. GREEN CHILLI.
  6. SAUTE FOR A MINUTE.
  7. ADD TOMATOES.
  8. SAUTE FOR 2MINS.
  9. HEAT MUSTARD OIL IN THE SAME PAN.
  10. ADD POTATOES.
  11. ADD SALT AND TURMERIC POWDER.
  12. FRY TILL BROWN SPOTS APPEAR ON ALL THE SIDES AND TAKE OUT.
  13. IN THE SAME OIL FRY PRAWNS TOO.
  14. FLIP AND FRY.
  15. TAKE OUT WHEN DONE.
  16. IF REQUIRED ADD 1TBSP OIL IN THE SAME PAN, ADD BAY LEAVES AND PANCH PHORON.
  17. SAUTE FOR FEW SECONDS.
  18. ADD PREPARED MASALA PASTE.
  19. MIX.
  20. ADD LITTLE WATER.
  21. MIX WELL.
  22. WHEN OIL LEAVES THE PAN SIDES, SIMMER THE FLAME AND ADD THE WHISKED CURD.
  23. STIR CONTINUOUSLY.
  24. ADD 1CUP WATER AND MIX WELL.
  25. WHEN OIL LEAVES THE PAN, ADD THE FRIED PRAWNS AND POTATOES.
  26. MIX WELL.
  27. ADD 1-1/2CUP WATER.
  28. COOK COVERED FOR 12-15MINS.
  29. FINALLY GARNISH WITH CHOPPED CORIANDER LEAVES AND SWITCH OFF.

Reviews for Dahi chingudi (Spicy prawn yogurt curry) (1)

Hema Mallik6 months ago

Simply awesome.
Reply
Shashwatee Swagatica
6 months ago
Thank you so much :blush:.