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. |  |