Poi Chingri Curry
Ingredients
- 🛒 What You’ll Need (Serves 2–3):
- 200g small prawns (chingri), cleaned
- 2–3 cups Malabar spinach (poi saag), chopped (tender stalks + leaves)
- 1 small potato, cubed (optional but traditional)
- 1 small onion, finely chopped
- 1–2 green chilies
- 1 tbsp mustard paste (or use mustard seeds + garlic ground fresh)
- ½ tsp turmeric
- ½ tsp red chili powder
- Salt to taste
- 2 tbsp mustard oil
Instructions
- Prep the Prawns
- Marinate prawns with salt and turmeric. Fry in mustard oil for 1–2 minutes until light golden. Set aside.
- Build the Curry
- In the same oil, add onions and green chilies. Sauté until light golden.
- Add potato cubes, turmeric, chili powder. Mix well.
- Add the Saag
- Add chopped poi saag. Stir until it begins to wilt. Cover and cook for 5–7 mins until soft.
- Add Mustard Paste ‘ Prawns
- Add the mustard paste + a little water to make curry consistency. Add the fried prawns.
- Simmer for 5 mins until everything is cooked and flavors come together.
- Serve Fresh ‘ Hot
- With steamed rice and a squeeze of lemon, maybe a slice of onion on the side.
🌿 A Taste of Odisha’s Rivers, Soil & Simplicity
This isn’t a restaurant-style curry.
It’s something made in clay pots.
Where prawns are small, but the flavors are big.
Where poi saag (Malabar spinach) grows in the backyard, and prawns come fresh from the local haat.
Poi Chingri Curry is soft, earthy, and soulful — made with just a few ingredients, yet deeply satisfying with hot rice.
🛒 What You’ll Need (Serves 2–3):
200g small prawns (chingri), cleaned
2–3 cups Malabar spinach (poi saag), chopped (tender stalks + leaves)
1 small potato, cubed (optional but traditional)
1 small onion, finely chopped
1–2 green chilies
1 tbsp mustard paste (or use mustard seeds + garlic ground fresh)
½ tsp turmeric
½ tsp red chili powder
Salt to taste
2 tbsp mustard oil
🍤 How to Make It – Simple, Spicy & Rooted in Soil
1. Prep the Prawns
Marinate prawns with salt and turmeric. Fry in mustard oil for 1–2 minutes until light golden. Set aside.
2. Build the Curry
In the same oil, add onions and green chilies. Sauté until light golden.
Add potato cubes, turmeric, chili powder. Mix well.
3. Add the Saag
Add chopped poi saag. Stir until it begins to wilt. Cover and cook for 5–7 mins until soft.
4. Add Mustard Paste & Prawns
Add the mustard paste + a little water to make curry consistency. Add the fried prawns.
Simmer for 5 mins until everything is cooked and flavors come together.
5. Serve Fresh & Hot
With steamed rice and a squeeze of lemon, maybe a slice of onion on the side.
❤️ Why Poi Chingri Curry Tastes Like Home
Traditional coastal Odia flavor
Malabar spinach + prawns = earthy + umami
Simple masalas, bold flavor
Because not all delicacies come from restaurants — some come from maa’s haata kuansa bhanda
You might also enjoy: Surmai Curry – Spicy, Tangy Kingfish Comfort from the Konkan Coast Recipe, Saga Bhaja – Stir-Fried Greens, Odia Style Recipe, Badi Chura – Odisha’s Fiery Crumble of Flavor Recipe, Bangda Fish Curry – Spicy & Tangy Coastal Mackerel Curry Recipe.
Why You’ll Love This How to Make Odisha’s Soulful Poi Chingri Curry Recipe
- ✅ Big, bold flavors from simple spices you already own
- ✅ One pot — easy cleanup
- ✅ Tastes even better the next day as flavors deepen
Tips for the Best How to Make Odisha’s Soulful Poi Chingri Curry
- Sauté the onions until golden — this is the foundation of the gravy
- Bloom whole spices in oil before adding anything else
- Add water gradually to control consistency
- Finish with a squeeze of lemon to brighten the flavors
What to Serve with How to Make Odisha’s Soulful Poi Chingri Curry
- Best served with steamed basmati rice or hot rotis
- A side of sliced onions and lemon wedges balances the richness
- Serve with a simple raita to cool the heat
Storage & Reheating
How to Make Odisha’s Soulful Poi Chingri Curry keeps well refrigerated for 3-4 days in an airtight container. Reheat gently on the stovetop with a splash of water. Freezes well for up to 1 month.