Go Back
How to Make Odisha’s Soulful Poi Chingri Curry

Poi Chingri Curry

Print Recipe
Odia Malabar spinach and prawn curry.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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.