Spinach & Prawns Curry - Bengali Style

         This is a simple spinach curry to be had as a side dish with either rice or chapattis. I added some prawns to go with it and to enhance the flavour. It is purely optional and can be omitted. But it adds a punch to the same old boring spinach curry. 

          I gave a tempering of panch phoron in mustard oil along with a little bit of asafoetida. I finished it of with the addition of kasundi / Bengali mustard paste. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches spinach, washed, drained and chopped
• 1/2 cup prawns, deveined & cleaned
• 2 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2 fresh red chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kasundi (mustard paste)

          Heat 1 tbsp. oil and fry the prawns for a minute. Drain and keep aside. Heat remaining oil and temper with panch phoron and slit chilies. Saute till it stops spluttering.

          Add the garlic and brown them. Then add the onion and saute till light brown. Then add the chopped spinach, salt, turmeric powder and the fried prawns.

          Cover and cook on low flame till dry. Add the mustard paste and mix well. Serve as a side dish with either plain rice or chapattis.

                     Heat oil & saute prawns till they turn slight pink. Drain & keep aside.

                              Temper oil with panch phoron, fresh red chilies & asafoetida.

                               Add garlic & onion. Saute till light brown.

                          Add greens, salt, turmeric powder & fried prawns. Cook till dry. 
                    

                                When done, add kasundi & mix well. 

                                Serve as a side dish with rice or chapattis