Entree: India – Odisha – ଚୁଙ୍ଗଡି ମାଲାଇ ➤ Chungdi Malai (Prawns simmered in a spiced coconut-milk gravy typical of Odisha)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Total 25 min

Ingredients

- 1 lb (454 g) prawns, peeled and deveined
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 medium (about 6 oz / 170 g) onion, thinly sliced
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 2 green chilies, slit (or to taste)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1/2 tsp (2 g) cumin powder
- 1 tsp (5 g) sugar
- Salt to taste
- 1 cup (240 ml) thin coconut milk (from the first extraction)
- 1 cup (240 ml) thick coconut milk (from the second extraction) or canned full-fat coconut milk
- 1 tsp (5 g) mustard seeds
- 1-2 dried red chilies (optional)
- 6-8 curry leaves (optional)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro leaves, chopped, for garnish

Instructions

1. Rinse the prawns and pat dry. Season lightly with a pinch of salt and 1/4 tsp turmeric; set aside.
2. Warm a heavy pan over medium heat and add mustard oil. When it is hot but not smoking, add mustard seeds and let them pop. Add dried red chilies and curry leaves if using; sauté briefly to flavor the oil.
3. Add sliced onion and sauté until translucent and beginning to brown, about 6–8 minutes. Stir in ginger and garlic paste and cook 1–2 minutes until fragrant.
4. Add slit green chilies, remaining turmeric, coriander powder, and cumin powder; stir for 30–45 seconds to bloom the spices. Add the sugar and a pinch of salt.
5. Pour in the thin coconut milk and bring to a gentle simmer. Adjust heat so the liquid does not boil vigorously.
6. Add the prawns to the simmering coconut milk and cook until they turn pink and are just cooked through, about 3–5 minutes depending on size.
7. Reduce heat to low and stir in the thick coconut milk. Simmer gently 3–4 minutes more; do not boil hard to prevent coconut milk from splitting. Taste and adjust salt and heat.
8. Finish with lemon juice and garnish with chopped cilantro. Serve hot with steamed rice or traditional pakhala rice.