Chingudi Jhola

Chingudi Jhola is a traditional Oriya dish from the Indian state of Odisha. It is a spicy prawn curry, often served with rice or roti. The dish is popular in coastal regions of Odisha, where seafood is a staple part of the diet.

Ingredients

The main ingredient of Chingudi Jhola is prawn, which is known as 'Chingudi' in Oriya. Other ingredients include onion, garlic, ginger, turmeric, cumin, coriander, chili powder, and garam masala. The dish is cooked in mustard oil, which gives it a distinctive flavor.

Preparation

The prawns are first marinated in a mixture of turmeric and salt. Meanwhile, a paste is made from the onion, garlic, ginger, cumin, and coriander. This paste is then fried in mustard oil until it turns golden brown. The marinated prawns are added to the pan and cooked until they turn pink. Water is then added, along with the chili powder, garam masala, and additional salt. The curry is simmered until the prawns are fully cooked and the flavors have melded together.

Cultural Significance

Chingudi Jhola is often prepared during special occasions and festivals in Odisha. It is also a popular dish in Oriya weddings. The dish is a testament to the state's rich culinary heritage and its reliance on seafood due to its long coastline.

See Also

• Oriya cuisine
• Indian cuisine
• Seafood curry

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