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
Print recipe
| 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. |  |
