Скачать или смотреть Malabar Spinach and Prawns curry| Mangalore special at all times|

Malabar spinach (locally called Vaali) is a leafy green with a slightly mucilaginous texture when cooked. In this curry, it’s paired with prawns (sungta) and simmered in a mildly spiced, coconut-based masala. The result is a rich, hearty curry with earthy, coastal flavors that pairs beautifully with rice or boiled red rice (ukde sheeth).

🍤 Ingredients:
For the Masala:
Grated coconut – 1 cup
Dry red chillies (Byadgi or Kashmiri) – 4 (adjust to spice preference)
Guntur Chillies - 2
Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Black peppercorns – ½ tsp
Turmeric powder – 1/2 tsp
Tamarind – small marble-sized piece (or 1 tsp pulp)
Garlic – 6 cloves (optional but adds flavor)
Onion - 1
Mustard seeds - 1 tsp

For the Curry:
Malabar spinach (Vaali) – 1 kg (washed and chopped)
Prawns – 1 kg (cleaned and deveined)
Salt – to taste

🍛 Method:
1. Prepare the Masala:

Grind all spices with coconut and tamarind into a fine paste using a little water.

2. Cook the Malabar Spinach:
In a deep pan or earthen pot, add chopped Malabar spinach.

Add a splash of water, cover, and cook for 5–7 minutes till the leaves wilt and soften.

3. Add Masala and Prawns:
Add cleaned prawns and salt. Cook for 4–6 minutes till prawns are cooked (don't overcook).
Add the ground masala paste to the cooked spinach.
Add a little water to adjust the consistency (should be semi-thick).
Bring to a gentle boil and simmer for 4–5 minutes.

🍽️ Serving Suggestion:
Serve hot with:

Steamed rice or Mangalorean red rice (ukde sheeth)

Papad or fried fish on the side