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  • Prawn And Spinach Sodhi (Coconut Gravy)

    1 vote
    Prawn And Spinach Sodhi (Coconut Gravy)
    Prep: 25 min Cook: 25 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    Creamy turmeric flavored gravy with succulent prawns inside.

    Ingredients

    • 15 medium size prawns - remove head and vein, leave the tail on
    • 2 cups thick coconut milk
    • 1 cup water (if you like to add)
    • 1 bunch (100g) bayam/spinach - cut off roots, wash and cut into 1 inch length
    • 1 (100g) onion - sliced thinly
    • 2 green chillies - remove seed and cut into 1 inch length
    • 1 (100g) tomato - sliced thinly
    • 1 tsp fenugreek (halba) seeds
    • 2 sprigs curry leaves
    • 1/2 tbsp turmeric/kunyit powder
    • 1 tbsp lemon juice
    • Salt to taste

    Directions

    1. Into a pot, add coconut milk, onion, tomato, green chillies and fenugreek seeds.
    2. (Note: water if you want to dilute the gravy)
    3. Simmer over low heat.
    4. When heated through, add prawns, curry leaves and salt.
    5. Continue to simmer to half cook prawns.
    6. Put in the spinach leaves, stir, simmer for another 2-3 mins.
    7. Remove from heat.
    8. (Note: do not overcook prawns because they will shrink up and become rubbery)

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