Malabar spinach prawn curry I Basale prawn curry I Basale yetti gasi
Malabar spinach with prawn curry – This is one of comforting and a favorite curry made with roasted ground spices and fresh coconut are the key ingredients to make this sambar. One of the most versatile Mangalorean specialties is the Gravy popularly known as Basale Yetti Gasi… The seafood-loving folk of Mangalore often add prawns or mussels to the gravy for even more depth of flavor, The curry is best eaten with boiled rice /unpolished boiled rice and whatever’s remaining can be reheated & served with Idli/dosa/Pundi for breakfast the next morning. Basale/ Malabar spinach is a popular tropical leafy-green vegetable, commonly grown as a backyard herb in the home gardens especially in coastal regions of Karnataka. Health benefits of Basale/Malabar spinach are numerous – it is high in Vitamin A, Vitamin C, iron, and calcium. It has a high amount of proteins, it is good for skin, bones, eyes, teeth, for pregnant women and lactating mothers, good for heart health and blood-related issues…
Ingredients:
Malabar spinach – 1 bunch
Prawns – 500 gms cleaned and deveined
To grind –
Coconut – 1 cup
Coriander – 2 tsp
Byadgi chili – 5 no’s
Short chili – 5 no’s
Cumin – 1 tsp
Fenugreek – 1/2 tsp
Onion – 1 small
Garlic – 4 to 5 cloves
Turmeric – 1/4 tsp
Tamarind – marble sized ball
Coconut oil – 2 tsp
For tempering –
Mustard – 1 tsp
Garlic – 5 pod’s crushed
Curry leaves – 1 spring
Coconut Oil – 2 tsp
Method:
Add cleaned and deveined prawn in a bowl, add 2 pinches of turmeric and 1/2 tsp of salt, toss it well and keep aside.
Separate the leaves and stems of Malabar spinach/ Basale and wash them properly. Roughly chop the leaves and cut the tender stems into 4-inch pieces.
Pressure cook the stems and leaves in 1-2 cups of water and salt for 2 whistles.
Take a pan to add 2 tsp of oil in it when it is hot add coriander, dry chilies, cumin, fenugreek fry on a medium flame until it turns light brown.
Once it is cooled, transfer it to a mixer jar with coconut, turmeric, tamarind, onion, garlic
Blend it to a smooth paste by adding water as needed.
Transfer the ground paste into the cooker containing Basale and cook on medium flame.
Give the curry a boil for 10 mins.
Now add the cleaned fresh prawns and cook for 5 minutes. Switch off the flame.
For tempering – heat 2 tsp of oil in a pan when it is hot add mustard – 1 tsp when it begins to crackle add crushed garlic fry until aromatic, then add curry leaves fry until it splutters. Add the prepared tempering to the curry, stir.
Serve hot with steaming hot rice.
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