Malabar Spinach Prawn Curry | Bassela Yetti Curry | Jhinga Bachle Ka Salan

Spice up your day with my granny's perfect Malabar Spinach Prawn Curry. A deliciously creamy, flavorsome curry loaded with good nutritional benefits.

A curry with juicy prawns simmered in a vibrant coconut curry sauce along with malabar spinach and drumstick.

Ingredients to make Prawn & Malabar Spinach Gravy

1 cup = 240 ml : tsp= teaspoon: tbsp= tablespoon

Gravy Masala:

2 cup Desiccated Coconut

1 tbsp Chilli powder

1/2 tsp Turmeric Powder

3/4 tbsp Coriander Powder

3 pods of Garlic

1 tbsp Fennel seeds

1 s Onion

For gravy

600-700 grams Prawns

1 bunch Malabar Spinach

2 M Onion

2 s Tomato

2-3 Green Chilli

1 tsp ginger/garlic paste

Salt to taste

1 big Drumstick stick

1/3 cup Tamarind water

Water as needed

How to make Prawn & Malabar Spinach Gravy

• Clean the Prawns and veggies that is Drumstick, Malabar Spinach (Bassela) leaves, and stems. Rinse them a few times and set aside.

• Next, Separate the leaves and stems of Malabar spinach and cut the tender stems into 4-inch pieces. I prefer Malabar spinach leaves has it is. so I did not cut it. You can Roughly chop the leaves.

• If your Malabar spinach stems are not tender enough, You can pressure cook them with 2 cups of water and a pinch of salt. Allow for 2 whistles, remove from stove, and set aside.

How to make Gravy Masala

1. In Blender add 2 cup Desiccated Coconut, 1 tbsp Chilli powder, 1/2 tsp Turmeric Powder, 3/4 tbsp Coriander Powder, 3 pods of Garlic, 1 tbsp Fennel seeds, and 1 s Onion by adding water as needed.

2. Make a fine smooth paste.

3. I have previously grind Desiccated coconut to help grind the masala quickly.

4. Retain the water that you used to remove the remaining masala from the grinder for later use.

How to make Prawn and Malabar Spinach

• In a wok, before switching the flame on medium heat, add 2 M Onion, 2 s Tomato, 2-3 Green Chilli, 1 tsp ginger/Garlic paste, 500-600 grams Prawns, 1 bunch Malabar Spinach stem, 1 big Drumstick stick, Salt to taste and use the masala water that we had retained previously.

• Pour water till veggies and prawns are well dipped in water.

• Mix well till all the ingredients are evenly mixed.

• Boil on medium heat till veggies and prawns are 90% done.

• Add Masala which we had ground at the beginning and give a nice stir.

• next, 1/3 cup Tamarind water and let it cook for 2 -3 minutes.

• Switch off the flame & serve it with hot steamed rice.

My Tip:

1. If your Malabar spinach stems are not tender enough, Pressure cook the stems and leaves in 1-2 cups of water and salt for 2 whistles.

2. If you are using freshly grated coconut, you can dry roast it before blending it along with other ingredients of gravy masala.

3. I have previously grind Desiccated coconut to help grind the masala quickly.

4. Retain the water that you used to remove the remaining masala from the grinder for later use.

5. First, add all the ingredients in the wok and then switch on the flame and cook for about 6-8 minutes on medium flame.

6. The Malabar spinach and Spinach are leafy vegetables with similar nutritional content and benefits. However, both belong to different families.

7. Cooking prawns longer will cause them to become rubbery.

8. In the end, you can also temper the curry with some oil, mustard, crushed garlic, curry leaves, and stir.