As a child, this was the kind of dish I would quietly push to the edge of my plate. Like most children, I was suspicious of anything green — especially leafy vegetables that wilted into curries and carried a faint bitterness. Malabar spinach, with its slippery texture and deep green colour, never stood a chance against my preference for simpler, familiar flavours.
With time came a change in that relationship — not just an understanding of nutrition, but of flavour. You begin to appreciate how ingredients speak to each other. Malabar spinach, once unappealing, reveals its subtle earthiness and gentle vegetal sweetness when cooked slowly. Prawns, on the other hand, bring a briny depth and natural umami, their sweetness intensified as they cook. On their own, they are distinct; together, they create contrast and harmony.
In this curry, the prawns lend richness and body, while the Malabar spinach absorbs the spices and seafood flavours, softening into something comforting and wholesome. This recipe is a reflection of my journey, from resistance to understanding, from dislike to comfort, and from childhood simplicity to adult appreciation.
Vaali ani Sungta Ambat
(Malabar spinach and prawn curry)
Ingredients
- Malabar spinach: 1 bunch
- Dried or fresh prawns: 150 gms
- Fresh scraped coconut: ½ coconut
- Toor dal: 100 gms
- Jackfruit Seeds: 2-4 Qty
- Onion: 1, finely chopped
- Dry red chillies: 8-10 Qty (I use a mix of byadgi and kashmiri)
- Tamarind: marble size ball
- Salt, to taste
- Rice: 1 tsp raw rice
- Coconut oil: 4 tbsp
- Asafoetida: ¼ tsp
- Water, to adjust the consistency
Method:
- Wash and soak toor dal for at least an hour.
- Wash, chop the spinach.
- Boil the spinach and jackfruit seeds together.
- Add the jackfruit-spinach mix to the dal.
- Take a kadhai and add 2 tbsp oil, drop in the chillies and fry them until crisp.
- In a grinder jar add coconut, rice, tamarind, chillies and grind to a smooth paste using water.
- Add this masala paste to the cooked toor dal and jackfruit-spinach mix.
- Heat the flame, add prawns and cook this mixture for 10 mins. (If using dried prawns wash them a couple times)
- Make a tempering with remaining oil, asafoetida and chopped onion. Once it turns brown, add it to the curry.
- Add salt and adjust the consistency.
- Serve hot with rice and some fried fish or upkari (vegetable side dish) or pappodu (papad)
Chef Akshata is pursuing her PhD in Culinary exploring and creating awareness about Karavali Cuisine. She has worked in multiple renowned restaurants in Mumbai and also worked as a Chef Lecturer in a couple colleges. She is a third generation Chef in her family taking forward the legacy after her dad and granddad. She has participated in several online cooking sessions on social media and print media platforms. She is currently in the UK and plans to open up her own small restaurant serving Karavali or precisely G.S.B food and simultaneously runs her own foodies group called #FoodHuntManchester which brings together Asian women exploring one new cuisine every month by visiting regional restaurants or food pop-ups. Apart from being a foodie, she is a Royal Enfield Rider and also walked the Ramp for several brands as a Plus Size Model.
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