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Writer's pictureNandini R Kini

Malabar Spinach and Dry Prawns Curry

This is a very aromatic and delicious curry prepared using Malabar spinach and dry prawns/shrimps in a coconut-based masala. This is a typical Mangalorean style preparation, tastes awesome with steamed rice.



Ingredients


2 cups finely chopped Malabar spinach / Vaali/ Basale Soppu

1/2 cup cooked Toor dal

1/4 cup roughly chopped onion

1/4 cup dry prawns

Salt to taste


For the masala paste:


3/4 cup grated fresh coconut

4 red chilies roasted in little oil

Little tamarind

Grind the above ingredients into a fine paste and keep aside


For the tempering:


5 tsp oil

1 big onion finely chopped


Procedure

  • Wash the chopped spinach well, cook in cooker with roughly chopped onion and 1/2 cup of water for 3 whistles

  • Clean the prawns and wash them in water 4-5 times in water

  • Transfer the cooked dal, cleaned dry prawns, and boiled spinach in a vessel, add salt, ground masala, and water if needed

  • Let it boil for 10 mins, switch off the flame

  • In a pan put oil and finely chopped onions

  • Fry till it turns brown color, add it to the prepared curry and your Ambat is ready to serve

  • Serve hot with rice.

  • Vegetarians can prepare this without dry prawns.


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