Prepare the Ingredients: Cut the 2 bundles of Malabar spinach in halves and wash thoroughly in water. 

• Put spinach in the strainer to drain water and put it to the side.

• Peel, devein and thoroughly wash the shrimp in water until water runs clear. Put to the side when finished. 

• Put the pot on medium-high heat and add 1 teaspoon of vegetable oil.

Start Cooking: Dice the yellow onions, add to the pot and stir frequently.

• Add the following ingredients to the pot: 

  • 3 sliced garlic (or, if using a paste, add in ½ tablespoon of garlic paste)

  • Add 1/2 tablespoon of salt

  • Add 18 oz of shrimp

  • Add 1/4 tablespoon of turmeric powder

• Stir all of the ingredients together until the shrimp is coated in turmeric powder.

Let it Simmer: Put a lid on the pot to let the shrimp cook fully.

• After a few minutes, remove the lid and add 1 cup of water and 1/4 tablespoon of chili powder.

• Stir.

Add the Malabar Spinach: Add the chopped Malabar Spinach to the pot.

• Using a serving spoon, rotate the spinach in the pan from the bottom of the pot upwards, pushing the spinach on top to the bottom of the pot. This allows an even mix of spices across the spinach. 

• Put the lid on the pot. 

• Once the spinach looks like it has softened, remove the lid and stir again from the bottom upwards. 

• Let simmer for 15 minutes

Serve and enjoy!