Prawn And Spinach Sodhi (Coconut Gravy)

Cooked before or tasted before? Prawn And Spinach Sodhi? Somewhat a brother, or sister or cousin of Plain Sodhi, yet obviously, prawns and spinach in this Indian Coconut Milk Kulambu/Gravy. The what or what not to Prawn And Spinach Sodhi? Nothing much I got to say. Oh, maybe, I should mention that its my own recipe coining. That's right. My ownership and my copyright and my trademark recipe from my kitchen, Prawn And Spinach Sodhi. Trust me, I can really assure will not let you down (Fried Prawn Wanton, Tamarind Prawn Curry & Devilled Prawns). 

Ingredients

15 medium size prawns - remove head and vein, leave the tail on

1 1/2 cups thick coconut milk
1 cup water 

1 bunch (100g) bayam/spinach - cut off roots, wash and cut into 1 inch length

1 (100g) onion - slice thinly

2 green chillies  - cut into 1 inch length

1 (100g) tomato - slice thinly

1 tsp fenugreek (halba) seeds

2 sprigs curry leaves

1/2 tbsp turmeric/kunyit powder

1  tbsp lemon juice

Salt to taste

Method:

Into a pot,  add coconut milk, onion, tomato, green chillies and fenugreek seeds.
(Note: add more water for more gray).
Simmer over low heat.

When heated through, add prawns, curry leaves and salt.
Continue to simmer to half cook the prawns. 

Put in spinach leaves, stir and simmer for another 2-3 mins.
Remove from heat.
(Note: do not overcook prawns because they will shrink and become rubbery).