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- Exported from MasterCook Mac *
Samundar Ki Kari - Squid in Spinach-Tomato Curry - India
Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tsp chili powder
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 1/8 tsps salt
fresh ground black pepper -- to taste
1 tsp grainy French mustard
3 tbsps vegetable oil
1 tsp black or yellow mustard seeds
4 cloves garlic -- finely chopped
1 1/2" piece fresh ginger root -- peeled and minced
5 ozs caned tomatoes -- finely chopped
4 ozs fresh spinach -- chiffonade cut
1 1/4 lbs squid, cleaned and sliced -- or scallops or
prawn
4 ozs coconut milk
Combine chili powder, turmeric, cumin, coriander, salt, black pepper,
French mustard, and 2 tablespoons water in small bowl; mix. Put oil in
large non-stick frying and and set over high heat. When hot put in whole
mustard seeds. As soon as they begin to pop, a few seconds, put in
garlic and ginger. Stir-fry until garlic turns light brown. Add spice
paste. Sir-fry 15 seconds. Put in tomatoes and spinach. Stir-fry a
minute. Add 1 cup water and bring to simmer. Simmered uncovered on low
heat for 10 minutes. Put in squid. Turn heat to high. Stir and cook
until squid just turns opaque. This will happen quite fast. Put in
coconut milk and bring to simmer. Sir and simmer half a minute. Turn
off heat and serve.
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Per serving (excluding unknown items): 174 Calories; 17g Fat (86%
calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 626mg
Sodium