Shrimp with spinach
4 servings
35 minutes
Shrimp with spinach is an exquisite dish of Indian cuisine that combines the tenderness of seafood with the rich aroma of spices. Inspired by the traditions of India's coastal regions, this dish harmoniously blends fresh seafood with spicy vegetable mixes. Juicy spinach adds brightness to the flavor, while tomatoes provide a slight tanginess that balances the spicy zest of garlic, ginger, and chili. Mustard seeds impart a subtle nutty note, and slow cooking allows each ingredient to fully develop its essence. The dish pairs perfectly with basmati rice or fresh naan bread, creating a rich gastronomic experience. It is served hot, enjoying the tenderness of shrimp and the harmony of flavors that transport you to the heart of Indian culinary traditions.
1
Place the shrimp in a bowl of cold water and set aside to thaw. If using frozen spinach, it needs to be thawed and well squeezed. Fresh spinach can also be used. Cut the tomatoes into pieces with a sharp knife and set aside.
- Shrimps: 225 g
- Spinach: 350 g
- Tomatoes: 2 pieces
2
Heat oil in a pan. Add mustard and onion seeds. Reduce heat and add tomatoes, spinach, garlic, ginger, chili powder, and salt. Sauté on high heat for 5-7 minutes.
- Sunflower oil: 150 ml
- Mustard seeds: 0.5 teaspoon
- Tomatoes: 2 pieces
- Spinach: 350 g
- Garlic: 5 g
- Grated ginger: 1 teaspoon
- Ground chili pepper: 1 teaspoon
- Salt: 1 teaspoon
3
Drain the water from the shrimp. Add the shrimp to the spinach mixture in the pot. Gently stir, cover, and let simmer on low heat for 7-10 minutes. Transfer the mixture to a plate and serve hot.
- Shrimps: 225 g