Malabar Spinach Prawns Curry | Basale Yetti Curry
A classic coastal curry of basale and prawns cooked in a rich coconut masala.
Servings 4
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.