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Ingredients
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1 lb uncooked shrimp |
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1 tbsp lemon juice |
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24 oz spinach, washed |
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2 tbsp butter (or oil or ghee) |
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1 large onion, finely chopped |
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1 tbsp ginger, minced |
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6 cloves garlic, minced |
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1 tbsp cumin seeds |
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2 tsp salt |
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1 tbsp coriander, ground |
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1/2 tsp tumeric |
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1 tsp cayenne (optional) |
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1 cup yogurt, plain fat-free |
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2-3 tbsp cream |
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cilantro (optional) |
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1 tomato, chopped (optional) |
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Recipe Type:
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entrees
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Submission Date:
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2007-04-15
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Submitted by:
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danar
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Serves:
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4
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Instructions
- Peel shrimp and squeeze lemon juice over them. Keep refrigerated until needed.
- Boil a lot of salted water blanch the spinach for 3 minutes.
- Rinse the spinach in cold water and squeeze out excess water.
- Blend spinach into a paste in food processor.
- Heat butter or oil in a large pan and toast the cumin seeds.
- Add garlic, ginger and onion and sautee until onions are translucent.
- Add the rest of the spices and the spinach puree.
- Bring to a boil then lower heat and simmer for 5 minutes.
- Add shrimp and yogurt. Add some water if it's necessary for a gravy-like consistency.
- Turn off the heat when the shrimp is cooked and stir in the cream.
- Garnish with cilantro and/or tomato and serve with rice or naan.
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