Name: Spinach Prawns Curry recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2-3 bunches spinach, washed, drained and chopped; 1/2 cup prawns, deveined & cleaned; 2 tbsp. mustard oil; 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds); 1/4 tsp. asafoetida; 1 onion, chopped; 1 tsp. garlic, chopped; 2 fresh red chilies, slit; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. kasundi (mustard paste)

ABOUT Spinach Prawns Curry RECIPE

This is a simple spinach curry to be had as a side dish with either rice or chapattis. I added some prawns to go with it and to enhance the flavour. It is purely optional and can be omitted. But it adds a punch to the same old boring spinach curry. I gave a tempering of panch phoron in mustard oil along with a little bit of asafoetida. I finished it of with the addition of kasundi / Bengali mustard paste.

Ingredients Serving: 3

2-3 bunches spinach, washed, drained and chopped
1/2 cup prawns, deveined & cleaned
2 tbsp. mustard oil
1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
1/4 tsp. asafoetida
1 onion, chopped
1 tsp. garlic, chopped
2 fresh red chilies, slit
salt to taste
1/2 tsp. turmeric powder
1 tbsp. kasundi (mustard paste)

Instructions

Heat 1 tbsp. oil and fry the prawns for a minute. Drain and keep aside. Heat remaining oil and temper with panch phoron and slit chilies. Saute till it stops spluttering.
Add the garlic and brown them. Add the onion and saute till light brown. Add the chopped spinach, salt, turmeric powder and the fried prawns. Mix well
Cover and cook on low flame till dry. Add the mustard paste and mix well. Serve as a side dish with either plain rice or chapattis.

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