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.

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