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Sunday, 7 February 2016

Basale - Chemmeen Curry / Malabar Spinach - Prawns Curry


1 bunch malabar spinach / basale
20-25 medium prawns, cleaned
1 onion, chopped
1 small tomato, chopped
1 cup grated coconut
small gooseberry sized tamarind
2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds
3-4 shallots, chopped
salt to taste
1 tbsp oil

  1. Separate the leaves and stems of basale/ malabar spinach and wash it properly. Roughly chop the leaves ( about 3 cup) and cut the tender stems ( about 1 cup) into 4 inch pieces.
  2. Grind together grated coconut, tamarind, chilli powder, coriander powder, cumin seeds and turmeric powder using little water into a thick smooth paste. Keep it aside.
  3. Cook the basale leaves and stems with chopped tomato and onion adding about 1 1/2 cup of water ( or pressure cook for 2 whistles).
  4. Add the ground paste, cleaned prawns and salt to this and cook on medium flame till prawns are cooked. Switch off the flame.
  5. Heat oil in a small pan and fry the chopped shallot till light brown. Pour this over the curry and keep it covered till ready to serve.... Serve with rice...


  1. Is Malabar spinach different from normal spinach? Learning new things everyday... lovely curry...

    1. Thanks Rafeeda...Malabar Spinach is a climbing variety of spinach. It is commonly known as "Basale" in Kasaragod and Manglore area..


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