Curries Oriya recipes

Finger licking prawns cooked in mustard gravy

February 2, 2008

This is one of our best curries from the state of Orissa to showcase. Although seafood has its own distinct flavor and adding to the tangy spicy mustard paste makes it devine. No matter how much I have tried to make it, somehow I don’t get the same flavour which I relish in my own state. So every time I visit I tried to learn it from My MIL who specialize in the regional dishes. This time somehow I got a hang of it. It turned out very close to what she prepares. The two important things which makes it yummy is the mustard paste and ambula (sun dried mangos) . During mango season, the sour mangoes are cut into pieces and dried in the sun .These ambulas are stored in airtight container and used through out the year.

Ingredients for the gravy

½ kg prawns shelled and deviened.
1 medium sized onion chopped
1 large tomato
1tbslp turmeric powder
1 large potatoes cut into cubes.
1tbslp panch putona ( equal amounts of cumins seeds, onion seeds, fennel seeds, fenugreek seeds, mustard seeds)
3 to 4 ambula chunks
2 green chilies
salt to taste
coriander leaves to garnish
2 tbslp cooking oil( mustard oil is best preffered)

Mustard paste

5 tbslp whole mustard
2tblsp posto( khus khus)
1tsp whole cumin.
4 cloves garlic
3large green chilies

Using a blender , dry grind the mustard seeds , cumin seeds and khus khus finely. Add garlic, green chilies and blend into smooth paste using water.


Heat ½ tbslp oil in pan. Fry the prawn till it changes colour. Take out and keep it aside. Heat rest of the oil , add panch putona and when they crack add chopped onions. Sauté till the onion changes its colour. Add diced potatoes . cover and simmer for 5 mins . Add chopped tomatoes and turmeric powder. Cook until tomatoes are mixed well. Add the mustard paste and sauté for 3 to 4 mins. Now add 2 ½ of cups of water , salt to taste and cover the pan with a lid. Cook on a medium fire for 5 mins . Add cooked prawns and simmer again for 3 mins. Check the potatoes if they are cooked Add more water if the gravy is too thick. Finally add ambula chunks and stir it . Simmer it again for 5 mins and switch off the stove . Garnish it with coriander and slit chilies and serve with steam rice

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  • Reply sourav April 23, 2008 at 6:14 am

    you may like this website
    For Oriya Dishes

  • Reply Sourav April 23, 2008 at 6:14 am

    opps the link was missed here it is

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