Mangalore Spinach and Shrimp Curry

A regular preparation from Mangalore Spinach is a curry with Kudu (Horse gram). In another variation, dried shrimps are used in place of horse gram.  There were some tiny shrimps in the fridge and I thought why not use them instead.  The result was fabulous!

Mangalore Spinach and Shrimp Curry

Serves 6-8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Shellfish
Meal type Lunch
Region Indian
The Mangalore Spinach can be also made by replacing Shrimps with either dried shrimps or kudu ( horse gram)

Ingredients

  • 1/2 cup Tiny Shrimps (Cleaned & shelled)
  • 1/2 Medium Coconut (Grated)
  • 8-10 Medium Dry Chillies (40% Madras & 60% Byadgi Chillies)
  • 1 teaspoon Corriander Seeds
  • 1/4 teaspoon Jeera Seeds
  • 1+1/4 teaspoon Mustard Seeds
  • 1 pinch Methi Seeds (4-5 seeds)
  • 6 Medium Garlic pods
  • 1/4 teaspoon Turmeric
  • 1/2 Medium Onion (chopped)
  • 1 teaspoon Tamrind pulp
  • 2 tablespoons Refined Oil
  • 1 sprig Curry Leaves
  • Salt to taste
  • 1 bunch Mangalore Spinach
  • 1 Large Tomato (Chopped)

Directions

Preparation
Step 1
Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.
Masala
Step 2
Grind the coconut, red chillies, coriander seeds, 1/4 teaspoon Jeera, 1/4 teaspoon mustard, Methi seeds, 2 flakes of garlic, turmeric, onion and tamarind to a fine paste. Keep aside.
Cooking
Step 3 Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
Step 4
After the vegetables are cooked, add the ground masala and boil for 10 to 15 minutes. Add the shrimps and cook for a minute.
Seasoning
Step 5
For the seasoning take a separate pan, heat oil and add Mustard. When it begins to splutter add the curry leaves and garlic. Pour this over the curry.
Step 6
Serve with steamed rice or parathas.




 

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