🌿 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
The Pinch of Masala 