40 minutes
10 minutes
30 minutes
*5 Servings
*210 Calories per Serving
*If you do make this recipe, please take pictures and share your measurements with Rune. Thank you!*
1 yellow onion, sliced
1 teaspoon of vegetable oil
18 oz servings of unpeeled shrimp (6 servings)
4 large bundles of Malabar spinach, with leaves separated from vines and chopped
2 yellow onions, diced
3 garlic (sliced) or 1/2 tablespoon of garlic paste
1/2 tablespoon of salt
1 cup of water
1/4 tablespoon of turmeric powder
1/4 tablespoon of red chili powder
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!