Prawn and Spinach Curry
Jhinga Machli aur Palak
Mamta Gupta
Prawns mix well with spinach. The curry tastes best when freshly cooked and served with rice or hot chapattis or Nan. A small bunch of fresh methi leaves (fenugreek) or 1 tbsp. of dry methi can also be added along with spinach. In the pictures here, I have added a handful of frozen peas, which are optional.
Serves 3-4
Ingredients
200-300 gm. prawns (you can use other seafood/fish), fresh or frozen
200 gm spinach
200 gm. onions
1/2 inch piece of ginger
200 gm. chopped/tinned tomatoes. I mostly use tinned.
1 large potato, boiled, peeled and cut into medium sized pieces or a handful of peas
2 tbsp. oil
1/2 tsp. turmeric
1 tsp. coriander powder
1/2 tsp. chilli powder (to taste)
1 tsp. sugar
Salt to taste
1 tsp. Garam Masala
Instructions
Wash and chop spinach finely. Or use frozen, as shown in the pictures.
Wash, peel and slice onions and ginger thinly or chop together in a food processor.
Heat oil in a pan.
Add cumin seeds. When they crackle, add onion and ginger mix and fry until dark brown.
Add tomatoes and fry until oil separates.
Add ground spices, sugar and salt, fry for 10-15 seconds.
Add spinach cook for a 2-3 minutes minutes.
Add peas or chopped potatoes and fry for 5-6 minutes.
Add prawns, stir in thoroughly & cook for 5 minutes. Do not overcook prawns or they will get tough & stringy. If using fresh prawns, cook until they turn orange.
Add garam masala, stir it in and close the lid for the flavours to infuse.
Serve hot & freshly cooked with Chapatties or Boiled Rice.
