Malabar Spinach and Prawns curry| Mangalore special at all times|#yummy #mangaloreanstyle

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