Prawns with Malabar Spinach Curry or Valchi Bhaji ani Sungta Kadi is an absolute delight and a coastal classic. I love Valchi Baji anyway be it curried, sauted or mixed with any lentils and so do my people and prawns as most of you know deliver an amazing flavor to all coastal coconut curries.
Whenever I go grocery shopping and find some fresh Valchi Bhaji I never miss an opportunity to grab some and cook it immediately because the fresher the greens the better they taste. Another reason why I prefer this curry is it is wholesome and doesn't need another sauted vegetable to go along with it as most Mangalorean household like their meals - Curry, sauted Veggies and rice, so this cuts down my cooking time.
Serving this curry with boiled rice and maybe some fried fish would be a feast.
VALCHI BHAJI ANI SUNGTA KADI RECIPE
Servings : 4 -5
Ingredients
Valchi Bhaji about 250 grams
Prawns - 200 to 250 grams
For the masala (alen)
1. Coriander seeds - 1 tbsp
2. Cumin seeds - 1/2 tsp
3. Peppercorns - 5 to 7
4. Onion - 1 medium
5. Garlic cloves - 3 to 4
6. Dry Red Chillies - 6 to 8
7. Tamarind - marble sized ball
8. Turmeric - 1/2 tsp
9. Coconut - half
Method
Grind all the ingredients from 1 to 9 into a smooth paste with enough water and keep aside.
Wash and chop the Valchi Bhaji roughly into large pieces
Clean the prawns and remove its head, tail and legs but keep the shell, keeping the shell adds to the flavour of the curry, but in case you are very particular about deveining the prawns you can do so.
In a large cooking pot add about a cup of water and add the valchi bhaji stems ( dente) with little salt and cook, when the stems are partially cooked add in the leaves and cook for 4 to 5 mins.
Now mix in the ground masala paste into the pot and cover and cook for another 5 mins.
Add enough water to adjust the consistency of the curry also check salt for seasoning.
When the curry boils add in the cleaned prawns and cover and cook for another 2 to 3 mins.
Switch off the flame and serve with hot rice.
Suggestion - You can replace the prawns with dry fish as well.
Whenever I go grocery shopping and find some fresh Valchi Bhaji I never miss an opportunity to grab some and cook it immediately because the fresher the greens the better they taste. Another reason why I prefer this curry is it is wholesome and doesn't need another sauted vegetable to go along with it as most Mangalorean household like their meals - Curry, sauted Veggies and rice, so this cuts down my cooking time.
Serving this curry with boiled rice and maybe some fried fish would be a feast.
VALCHI BHAJI ANI SUNGTA KADI RECIPE
Servings : 4 -5
Ingredients
Valchi Bhaji about 250 grams
Prawns - 200 to 250 grams
For the masala (alen)
1. Coriander seeds - 1 tbsp
2. Cumin seeds - 1/2 tsp
3. Peppercorns - 5 to 7
4. Onion - 1 medium
5. Garlic cloves - 3 to 4
6. Dry Red Chillies - 6 to 8
7. Tamarind - marble sized ball
8. Turmeric - 1/2 tsp
9. Coconut - half
Method
Grind all the ingredients from 1 to 9 into a smooth paste with enough water and keep aside.
Wash and chop the Valchi Bhaji roughly into large pieces
Clean the prawns and remove its head, tail and legs but keep the shell, keeping the shell adds to the flavour of the curry, but in case you are very particular about deveining the prawns you can do so.
In a large cooking pot add about a cup of water and add the valchi bhaji stems ( dente) with little salt and cook, when the stems are partially cooked add in the leaves and cook for 4 to 5 mins.
Now mix in the ground masala paste into the pot and cover and cook for another 5 mins.
Add enough water to adjust the consistency of the curry also check salt for seasoning.
When the curry boils add in the cleaned prawns and cover and cook for another 2 to 3 mins.
Switch off the flame and serve with hot rice.
Suggestion - You can replace the prawns with dry fish as well.
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