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