Allergens in Chingudi Tarkari: crustacean shellfish, mustard.
Ingredients
Quantities for 4.
- 400g, peeled and deveined Prawns
- 2 medium, cut into 2cm cubes Potato
- 1 large, finely chopped Onion
- 5 cloves, crushed Garlic
- 2cm piece, grated Ginger
- 2 medium, chopped Tomato
- 4 tbsp Mustard Oil
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1.5 tsp Coriander Powder
- 1/2 tsp Garam Masalastirred in at the endoptional
- 2, slit Green Chilli
- 400ml, hot Water
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Toss the prawns with 1/2 tsp turmeric and 1/2 tsp salt and leave 10 minutes; pat them dry before they go in the pan.
- Have the hot water ready in a kettle. This curry comes together fast once the masala is fried.
- If using frozen prawns, thaw them fully and squeeze out the water, or the gravy will taste washed out.
Method
- Heat the mustard oil in a kadhai until it smokes, then lower to medium and let it settle for 30 seconds.
- Fry the prawns for 90 seconds, just until they turn opaque pink and curl loosely, then lift them straight out.Undercook them here on purpose. They finish in the gravy, and a prawn cooked twice through goes tight and squeaky.
- Add the potato cubes to the same oil and fry 5 minutes until patched with gold, then set them aside too.
- Crackle the bay leaf and cumin seeds in the remaining oil for 20 seconds.
- Add the onion and cook 7 to 8 minutes over medium heat until it is soft and properly browned at the edges.This is the only slow step. Pale onion gives a thin, sharp gravy.
- Stir in the garlic and ginger and fry 90 seconds until the raw smell is gone.
- Add the tomato with the remaining turmeric, chilli powder, cumin powder and coriander powder and cook 6 minutes, until the mixture pulls together and oil beads at the edges.
- Return the potato, pour in the hot water with 1 tsp salt, cover and simmer 12 minutes until the potato is tender to a knife tip.
- Slide the prawns back in with the slit green chillies and simmer just 3 minutes.
- Stir in the garam masala, take off the heat, scatter the coriander and rest 5 minutes before serving with rice.
Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat gently on the stovetop for 3 to 4 minutes with a splash of water; the prawns toughen if you let it boil again.
Nutrition Medium estimate
One serving of Chingudi Tarkari (395 g) is about 325 calories, or 83 calories per 100 g.
High protein: 24 g a serving, 30% of the calories
| Per serving395 g | Per 100 g | |
|---|---|---|
| Calories | 325 kcal | 83 kcal |
| Protein | 24.0 g | 6 g |
| Carbohydrate | 25.0 g | 6 g |
| of which sugars | 4.3 g | 1 g |
| Fibre | 4.6 g | 1 g |
| Fat | 15.6 g | 4 g |
| of which saturated | 1.9 g | 0 g |
| of which unsaturated | 12.3 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.