PUI SHAAK CHINGRI

Malabar spinach & prawns

Serves: 4

INGREDIENTS

• 300g Malabar spinach or 400g baby spinach
• 200g sm prawns, peeled, deveined; heads retained
• Pinch ground turmeric, plus 1/2 tsp extra
• 2 Tbsp mustard oil, divided
• 1/2 tsp paanch phoron
• 2 dried red chillies
• 3 garlic cloves, minced
• 1 sm onion, thinly sliced
• 300g pumpkin, 3cm cubes
• 1/2 tsp chilli powder
• 1 green chilli, slit
• Salt, to taste

INSTRUCTIONS

1. Rinse spinach; spin dry. Separate leaves and stems; chop bite-size. Skip this for baby spinach.

2. Season prawns with a pinch of turmeric and salt.

3. Heat 1 Tbsp oil over med heat. Fry prawns 1-2 min, until pink. Set aside.

4. Add remaining oil. When lightly smoking, add paanch phoron and red chillies.

5. Let spices crackle briefly. Add garlic; fry until fragrant. Add onion; cook about 5 min until golden.

6. Add pumpkin, extra turmeric, chilli powder, and salt. Saute 3-4 min.

7. Add spinach stems first. Stir, cover, and cook 5 min until tender.

8. Add leaves; cook uncovered on low, stirring, until wilted. Add warm water if the pan seems dry.

9. Return prawns and add green chilli. Cook on low 2-3 min. Adjust salt; serve with rice and daal.

Personal cookbook, p. 223 2026-08-31