15 December 2012,01:09 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Boil the spinach leaves in water with a pinch of salt, remove from heat when they turn a bright green colour, cool down in some running water and grind to a fine paste.
  • Heat the oil in a pan and add in the chopped garlic and fennel seeds. Stir them on low heat till they change colour.
  • Add in the pureed spinach and stir for a minute or two. Add in a cup of water with the ginger, coconut milk, salt and pepper.
  • Simmer for about 15-20 minutes or until the soup is thickened. Adjust the seasoning and serve hot.


  • 750 ml Thick coconut milk  
  • 450 grams Spinach leaves, cleaned
  • 1 tablespoon Cooking oil
  • 2 teaspoon Crushed black peppercorns
  • 2 tablespoon chopped garlic
  • ¼ teaspoon Fennel seeds
  • 2 teaspoon Shredded ginger
  • Salt to taste

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