THIS CURRY IS A STAPLE IN every bengali kitchen. QUICK TO MAKE and packed with flavor, THIS DISH IS my go-to FOR A VEGGIE AND SEAFOOD PAIRING.

Serves: 4 - 6 

Cook Time: 15 - 25 minutes

INGREDIENTS:

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

• 1 medium chopped onion

• 2 finely chopped garlic cloves

• ½ tsp of turmeric powder

• ½ tsp of chili powder

• ½ tsp of salt (adjust per your taste)

• 1 small chopped tomato

• 2 - 3 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low)

• 1 pound raw peeled Jumbo-sized shrimp (tails on or off per your preference)

• 1 cup of fresh spinach 

• 1 tsp 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 1 pound of shrimp, gently mix  and cook for 3 - 4 minutes. Add 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 once shrimp is fully cooked and spinach is fully softened, your curry is ready to be served!

Serve with Rice. 

From our kitchen to yours, Bismillah.