Chingri Narkel diye Laal Shaag / Shaak

Name: Chingri Narkel diye Laal Shaag / Shaak
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2-3 bunches Laal Shaag, washed, rinsed & chopped fine; 10-12 prawns, deveined & cleaned; 2-3 tbsp. mustard oil; 1 tsp. ghee; 1 tsp. panch phoron; 1/4 tsp. asafoetida; 2 green chilies; 1 onion, chopped; 1 tsp. garlic, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander powder; 1 tsp/ cumin powder; 1/2 tsp. red chili flakes; 2-3 tbsp. fresh grated coconut

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nveg - Here is a simple and an easy recipe of Laal Shaag or Red Spinach cooked in a Bengali style, where I also added some sautéed prawns and fresh grated coconut for some added flavour. It turned out real yummy and took this simple and healthy dish to the next level. For a veg. version, you can substitute with fried vadis / dried lentil dumplings. Serve with hot steamed rice or chapatti.

Bethica Das @kitchen_flavours

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Ingredients

15 minutes

2 servings

2-3 bunchesLaal Shaag, washed, rinsed & chopped fine
10-12prawns, deveined & cleaned
2-3 tbsp.mustard oil
1 tsp.ghee
1 tsp.panch phoron
1/4 tsp.asafoetida
2green chilies
1onion, chopped
1 tsp.garlic, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander powder
1tsp/ cumin powder
1/2 tsp.red chili flakes
2-3 tbsp.fresh grated coconut

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Steps

15 minutes

1

Heat oil and ghee in a pan and stir fry the prawns for a minute. Drain and keep aside. Temper the same oil with panch phoron, green chilies and asafoetida. Sauté for a few seconds.
2

Add the onion and garlic and stir fry till light brown. Now add the chopped greens and give it a stir.
3

Then add in all the dry spices and mix well. Cover and cook on a low flame till all the moisture has been absorbed.
4

Add the sautéed prawns and continue to cook till done. You may sprinkle some water if necessary.
5

When done, add the coconut and mix well. Switch off the flame and keep it covered for 2-3 minutes. Then serve with steamed rice or as a side dish with chapattis.