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Prawn And Spinach Sodhi (Coconut Gravy) Recipe

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1 vote | 2342 views

Creamy turmeric flavored gravy with succulent prawns inside.

Prep time:
Cook time:
Servings: 3 person
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Ingredients

Cost per serving $1.67 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 3 servings
Calories 346  
Calories from Fat 277 80%
Total Fat 33.04g 41%
Saturated Fat 28.68g 115%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 631mg 18%
Total Carbs 14.63g 4%
Dietary Fiber 3.2g 11%
Sugars 3.46g 2%
Protein 5.0g 8%

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