This is a print preview of "Prawn And Spinach Sodhi (Coconut Gravy)" recipe.

Prawn And Spinach Sodhi (Coconut Gravy) Recipe
by Navaneetham Krishnan

Prawn And Spinach Sodhi (Coconut Gravy)

Creamy turmeric flavored gravy with succulent prawns inside.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Indian
Cook time: Servings: 3 person

Goes Well With: its a side dish for rice

Ingredients

  • 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)