"Vali (Malabar Spinach) Ambat (Curry) with Dry Prawns and Red Boiled Rice ... This is a famours Konkani Saraswat Curry prepared with dry prawns specially during rainy season when venturing out or availability of fish gets curtailed .... Tastes simply awesome with Red Ukada (Boiled) Rice / Rice .... Yummy Yumz ....
Wash and chop the leaves of one bunch of Vali / Malabar Spinach finely. You should at least have 10-12 cups of chopped leaves. Cut the stems into 3 inch pieces. Rinse in colander under running water.
Clean the dried prawns by remove the head and tail part of it if any. Sieve it to remove any mud / sand in them as they are sundried on beaches. Wash and soak in luke warm water 1 cup of dried prawns for 10-15 minutes. Remove and rinse well under running water in an collander.
Peel off the skin and chop one large onion finely and keep aside ready.
Put both the vali along with the stems in cooker and add about 2 cups of water. Top it with the prepared dry prawns and the chopped onions.
Pressure cook all to 2-3 whistles. Let the pressure drop on its own. When cool, remove the lid and pour the cooked vali-prawn into a large vessel.
To be ground: Grind 2 cups of freshly grated coconut with marble sized tamarind and 8-10 Kashmiri Red Chilly with required amount of water to a very fine and thick paste.
Remove the ground paste and add it to vali mixture in vessel and mix well. Add salt to taste and bring to a boil, lower heat and let simmer for some time. Add water if its too thick.
For Tempering : Chop one medium sized onion very finely. Heat 3 tsp of oil in a small pan, add the chopped onion and fry till its brown in colour. Pour over the curry.
Remove the curry from heat, cover and keep aside for 10-15 minutes for the flavours to seep in and mix well with flavours of the curry.
Serve the Vali (Malabar Spinach) dried prawns curry with freshly cooked Red boiled Rice or any other rice of your choice.