Prawn and spinach sodhi (coconut gravy)

Ingredients

• 1 whole grated coconut - extract about 1/2 litre of milk from it
• 15 medium size prawns - remove head and vein, leave the tail on
• 1 bunch (100g) of small leaves bayam - remove roots, watched and cut into 1 inch length
• 1 (100g) onion - sliced thinly
• 2 green chillies - remove seed and cut into 1 inch length
• 1 (100g) tomato - sliced thinly
• 1/2 tbsp fenugreek (halba) seeds
• 2 sprigs curry leaves
• 1/2 tbsp turmeric/kunyit powder
• 1 1/2 tbsp lemon juice
• salt to taste

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Preparation

• Into a pot, add the coconut milk, onions, tomatoes, green chillies and fenugreek seeds. Let it simmer over low heat.
  Once you notice tiny bubbles are slowly starting to form, add the prawns, curry leaves and salt. Continue to simmer for another 5 mins.
  Put in the spinach leaves and stir all together. Another 3-4 mins, its done and over.