SPINACH AND SHRIMP CURRY IS A STAPLE IN EVERY BENGALI KITCHEN. WITH SIMPLE INGREDIENTS AND A QUICK COOKTIME, THIS DISH IS THE PERFECT GO-TO WHEN YOU’RE LOOKING FOR A HEARTY ADDITION TO YOUR PLATE.

Serves: 4 - 6 

Cook Time: 15 - 25 minutes

INGREDIENTS:

• 2 tablespoons of oil  (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 medium chopped onion

• 2 finely chopped garlic cloves

• ½ teaspoon of turmeric powder

• ½ teaspoon of chili powder

• ½ teaspoon of salt

• 1 small chopped tomato

• 2 - 3 sliced green Thai chilis  (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

• 2 tablespoons of water

• 1 pound raw peeled Jumbo-sized shrimp, tails on or off per your preference (My preference is with the tails to give it more shrimp flavor!)

• 1 cup of fresh spinach (Frozen spinach can be substituted but make sure it is thawed!)

• 1 teaspoon of ground cumin

INSTRUCTIONS:

⋄ Step 1:

Using a medium pan, add 2 tablespoons of oil and 1 medium chopped onion over medium heat. Mix until onions become translucent. Add the 2 cloves of finely chopped garlic and cook over low heat for 1 minute.

⋄ Step 2:

Add ½ teaspoon of turmeric powder, ½ teaspoon of chili powder, ½ teaspoon of salt, 1 small chopped tomato and 2 - 3 sliced green Thai chilis  (keep chilis whole if spice tolerance is low). Then stir for 1 minute to combine ingredients.

⋄ Step 3:

Add 2 tablespoons of water to the pan. Add the 1 pound of shrimp, gently mix  and cook for 3 - 4 minutes. Add the 1 cup of spinach to the pan and stir to combine with the sauce. Cover the pan with a lid and cook for 5 minutes, occasionally stirring. Add 1 teaspoon of ground cumin, gently stir for 1 minute and then immediately take it off of the heat and pour onto a serving dish.

Serve with Rice. 

From our kitchen to yours, Bismillah.