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
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 8
Author: Bhagya Suvarna
- 1/2 cup Tiny Shrimps Cleaned & shelled
- 1/2 nos Medium Coconut Grated
- 8-10 nos Medium Dry Chillies 40% Madras & 60% Byadgi Chillies
- 1 tsp Corriander Seeds
- 1/4 tsp Jeera Seeds
- 1+1/4 tsp Mustard Seeds
- 1 pinch Methi Seeds 4-5 seeds
- 6 pods Medium Garlic
- 1/4 tsp Turmeric
- 1/2 nos Medium Onion chopped
- 1 tsp Tamrind pulp
- 2 tbsp Refined Oil
- 1 sprig Curry Leaves
- Salt to taste
- 1 bunch Mangalore Spinach
- 1 nos Large Tomato Chopped
Masala
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
Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
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
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.
Serve with steamed rice or parathas.