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
- 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.