Kathurumurunga leaves (Sesbania grandiflora,Agati Leaves) are one of favourite greens at our home. I have a habit of cooking greens much frequently with other Sri Lankan dishes. This leaves has a bit bitter taste, but it goes well in a meal once served with other curries and plain rice.
The most popular method is to cook kathurumurunga leaves as a mallun. Anyway here I tried to cook it with prawns. Actually I used shrimps for this recipe.
Today I found these photos when search the computer for some other photos. Interestingly these pictures are about 1 year old. These are found as one of unposted recipes among many photos/recipes.
Ingredients: (for 3-4 servings)
Prawns (or shrimps) 250g
1 handful size bunch of Kathurumurunga leaves
2-3 green chili sliced lengthwise
½ medium sized onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa) –(optional)
¼ tsp turmeric powder
1 tsp curry powder
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1 cup thick coconut milk
Wash & devein prawns/(or shrimps)
Remove leaves of kathurumurunga from the bunch and wash. Allow to drain water.
In a pot, add all ingredients mentioned above other than prawns and kathurumurunga leaves.Mix well
Simmer it until coconut milk is hot, then add prawns.
Cook in low heat until prawns are cooked.(about 15 minutes)
Then add kathurumurunga and stir well.Cook for another 2-3 minutes.
Adjust salt to taste.
Remove from the burner and Mix well.
Serve with rice & other curries.