Prawn curry with Malabar Spinach is an Odia delicacy, which is known as poi chingudi ghanta in Odisha. This recipe contains lots of vegetables, amazing taste of prawn and goodness of Malabar spinach. Addition of Mustard paste in this prawn curry gives this dish an authentic taste. You can add your choice of vegetables to this dish, while malabar spinach is a must. When coming to the nutritional values Malabar Spinach is very low in fat and calories while on the other side it is highly rich in vitamin C, iron and calcium. So definitely Malabar spinach is a best food to boost your immunity. This prawn curry with malabar spinach is not a cumbersome recipe unlike its name. Simply boiled the vegetables, fry some prawns and cook them along with mustard paste, malabar spinach that's it. You can enjoy the authentic taste of Odisha in your kitchen. You can have it as a one pot meal also or you can have it with hot steamed rice. If you are someone who loves to try new recipes around the world then you should try this prawn curry with malabar spinach or poi chingudi ghanta. If you want to try some more recipes of Odisha then check out the recipes for Dalma, Aloo chop, Rasedar Aloo Curry , Dahi Baigana, Odisha style Samosa, Chatpati Bhindi and Fish in Mustard Gravy .
Ingredients:
2 cups malabar spinach chopped
2 medium potato cubed
2 medium colocasia/arbi cubed
100gms of pumpkin cubed
2 medium Brinjal/eggplant cubed
200gms of small or medium size prawn
2 medium onion chopped
1 large tomato chopped
2 tbsp. mustard paste
1 tbsp. ginger garlic paste
1/4th tsp. turmeric powder/haldi
1 tsp. red chili powder
1 tsp. Kashmiri chili powder
salt as required
Mustard oil
For Mustard Paste:
2 tbsp. mustard seeds
1 tsp. cumin seeds
2 dried red chilies
Method:
For the mustard paste soak mustard seeds and cumin seeds overnight. Add red chili and blend it into a smooth paste. Add little bit water while blending.
In a kadai take mustard oil. Add potatoes. If you are using malabar stems, add it here. Add arbi too. Fry for 5 minutes in medium heat. Then add pumpkin and brinjals. Add little little bit salt and a pinch of turmeric.
Fry the vegetables until its done up to 80%. Keep it aside. Now clean the prawns and fry it in medium heat for 2-3 minutes. Keep it aside.
Again heat the kadai. Add 2 tbsp mustard oil. Let the smoke come out. Now add chopped onions. Sauté it on low-medium heat until onions turn transparent.
Now add ginger garlic paste. Sauté it for 2 minutes. Add turmeric powder, red chili powder and Kashmiri chili powder. Then add chopped tomatoes. Add little bit salt. Cook until tomatoes get soft.
After tomatoes become soft and mushy, add mustard paste. Cook for 2 minutes on medium flame. Now add the fried vegetables and malabar spinach. Add 1 cup water. Cover and cook on medium flame for 5 minutes or until the veggies are done properly.
Add the fried prawns. Simmer it for another 2-3 minutes without covering it. You can adjust the consistency of the gravy according to your choice. I prefer semi-thick gravy. Serve hot with steamed rice.
If you want to watch the full recipe visit here .https://youtu.be/91qYAEfZRDQ
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