Malabar Spinach Prawns Curry – a classic coastal curry of Malabar Spinach and prawns cooked in a coconut masala.
There are some recipes that connect us to our roots — not just through taste, but through memories. Malabar Spinach and Prawns Curry is one such dish that always takes me back to my childhood home.
Growing up in Mumbai, our kitchen was filled with the comforting aromas of Mangalorean food. Basale — or Malabar Spinach — was something that appeared on our table often. Amma made it in many ways: with chavli (black-eyed beans), with kulith (horse gram), with raw papaya, and of course, with prawns.
As a child, I wasn’t particularly fond of basale. and Amma always had to make a small “backup” dish for us kids. But as the years went by, things changed. I started to crave the very flavours I once avoided — the earthy greens, the spice-laden coconut gravy, and the simple comfort of rice and curry.
Today, I have Malabar Spinach growing in my kitchen garden, and cooking it feels like coming full circle.
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About the recipe
Malabar Spinach Prawns Curry, made with tender Malabar Spinach and succulent prawns simmered in a fragrant coconut-based masala, is a classic Mangalorean recipe packed with flavour and comfort.The earthy taste of basale pairs wonderfully with the sweetness of prawns, creating a curry that is both rustic and deeply comforting. This homestyle dish is typically enjoyed with hot steamed rice and a little pickle on the side. Simple, wholesome and full of coastal flavours, it’s one of those timeless recipes that brings warmth to every meal.
Recipe Card
Malabar Spinach Prawns Curry | Basale Yetti Curry
Ingredients
- 1 bunch of Malabar Spinach (Basale)
- ½ tsp oil
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp black peppercorns
- 1 tsp mustard seeds
- 4 to 5 fenugreek (methi) seeds
- 6 to 7 Bedgi chillies
- 1 onion, chopped
- 3 to 4 cloves of garlic
- ½ tsp turmeric powder
- ¾ cup of freshly grated coconut
- a marble sized ball of tamarind
- 250 gms prawns, washed and deveined
- salt to taste
Instructions
- Wash Malabar spinach well.
- Separate the leaves from its stem and chop them roughly.
- Cut the stems into 2 inches sized pieces.
- Transfer the chopped leaves and stems to a pressure cooker. Add salt and 1 cup of water. Pressure cook for 3 to 4 whistles.
- In the meanwhile, prepare masala for the gravy.
- Heat a pan. Add ½ tsp oil androast coriander seeds, cumin seeds, mustard seeds, black peppercorns and fenugreek seeds on low flame till they turn aromatic. Keep aside.
- Roast the chillies. Allow the roasted spices to cool down.
- Transfer the roasted spices to a mixer jar. Add chopped onions, garlic, coconut and turmeric powder.
- Add around ½ cup water and blend to a fine paste.
- Add the masala paste to the cooked spinach. You can add water if required to adjust the consistency of the gravy. Mix well.
- Bring the curry to a boil.
- Add the prawns and cook covered for 5 to 7 minutes.
- Basale Prawns curry is ready to be served. Serve hot with rice and pickle.
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