MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saag Shrimp
 Categories: Seafood, Herbs, Vegetables, Greens, Rice
      Yield: 4 Servings
 
MMMMM------------------------SPICE BLEND-----------------------------
      1 ts Ground turmeric
    1/2 ts Ground ginger
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/4 ts Ground cayenne; up to 1/2 ts
    1/4 ts Garlic powder
    1/4 ts Onion powder

MMMMM---------------------------SHRIMP--------------------------------
      1 lb Peeled, deveined large (U30)
           - shrimp; tails off
           Salt
      3 tb Ghee or neutral oil
      1 ts Whole cumin seeds
      1 lg Yellow onion: minced
      1    Fresh ginger (1");
           - scrubbed, grated
      3 cl Garlic; grated
      1 tb Tomato paste
      1 md Fresh tomato; chopped
    1/2 c  Fresh cilantro leaves &
           - stems; chopped
      1 lb Fresh baby spinach; rough
           - chopped
    1/2 c  Heavy cream -OR-
           Unsweetened coconut cream

MMMMM--------------------------TO SERVE-------------------------------
           Steamed rice
           Naan
           Green chile chutney
           Tamarind chutney
           Fresh kachumbari
 
  Make The Spice Blend:

  In a small bowl, combine turmeric, ginger, cumin, coriander,
  cayenne, garlic powder, and onion powder.
  
  Toss the shrimp with 2 ts of the spice blend and a light sprinkle
  of salt. Set aside.
  
  Heat a large shallow skillet over medium-high. Add the ghee and
  cumin seeds, and toast until fragrant, about 30 seconds. Add the
  onion, cook until softened and translucent, stirring frequently,
  5 minutes.
  
  Add the remaining spice blend, stir and toast until fragrant,
  30 seconds. Add the ginger, garlic, and tomato paste. Stir and cook
  until the tomato paste deepens in color, about 1 minute. Reserve
  1 tb of the chopped tomato for garnish. Add the remaining chopped
  tomato, about half of the chopped cilantro and 1/2 cup water.
  Increase the heat to high and bring the sauce to a simmer. Cook the
  sauce, stirring until it thickens and reduces (about 3/4 of the
  original volume), 3 to 5 minutes. Season with salt.
  
  Add the shrimp to the skillet all at once and stir to coat with the
  sauce. Add the spinach in two batches, wilting the first batch
  before adding the second, and season with salt. Cook on high heat,
  stirring occasionally, until spinach is softened, shrimp is cooked
  through and most of the liquid has evaporated, about 4 to
  5 minutes. Stir in the heavy cream and adjust the seasoning to
  taste with more salt, if necessary.
  
  Remove from heat and garnish with the reserved chopped tomatoes and
  the cilantro. Serve over steamed rice and warm, pillowy naan. Top
  the saag with green chile chutney, tamarind chutney or fresh
  kachumbari for a lovely pop of acid and heat.
  
  Recipe by Pourin Singh
  
  Adapted by: Yewande Komolafe
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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