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

Prep Time15 minutes
Cook Time45 minutes
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



  • Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.


  • 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.


  • 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.


  • 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.
Posts created 30

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Begin typing your search term above and press enter to search. Press ESC to cancel.