Chingudi Chhechaa is a coastal dish of Odisha that turns fresh small shrimps into a flavourful relish. Typically made with tiny shrimps, the catch is first marinated with turmeric and salt, then fried until crisp in mustard oil. Once cooled, they are crushed in a Sila–Bataa along with garlic cloves, chopped onions, and green chillies, creating a coarse, fiery mix that bursts with aroma and depth. The shrimp mingles with the pungency of raw ingredients to deliver an intensely satisfying bite. Often served as a side to Pakhaala, this soulstirring preparation reflects the region’s deep-rooted connection to its coastline.

Ingredients

• Tiny Shrimps: 200 gms




• Green chillies: 8 gms




• Garlic cloves: 10 gms




• Onion: 50 gms




• Turmeric powder: 1 gm




• Mustard oil: 30 ml




• Coriander leaves: 5 gms




• Salt: As per taste

Method

• Clean and wash the shrimps in running water. Drain out the water.




• Add turmeric powder and salt and mix well.




• Heat oil in a nonstick pan. Shallow-fry the shrimps and keep aside.




• Add fried shrimp, garlic cloves, chopped onion, green chillies, and a pinch of salt and crush them together.




• Garnish with mustard oil and chopped coriander.




• Serve with rice.

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