This week’s shrimp and spinach curry was originally made with scallops, but shrimp are the preferred crustaceans in my house. Feel free to use scallops or any firm flesh seafood instead. The addition of spinach makes it a great one pot meal with either a side of rice, farro or quinoa. (I do think rice is the perfect accompaniment to this hearty curry).
The biggest advantage of this curry is that it cooks very quickly. The absence of onions and using a quick cooking seafood makes it an easy weeknight meal in under 30 minutes. This curry is packed with flavor with the addition of mustard and spices. If you do not wish to buy the various spices, use a mild curry powder instead and add on the additional heat depending on your tolerance for spice. The addition of coconut milk adds a delicious creamy texture and soothes the heat from the spices.
| Mild | Medium | Spicy | |
| 1 | 1 | 1 | teaspoon turmeric powder |
| 1 | 2 | 2 | teaspoon mustard seeds |
| 1 | 2 | chili powder - cayenne or paprika will works as well | |
| 1 | 2 | 3 | teaspoon cummin powder |
| 1 | 2 | 3 | teaspoon coriander powder |
| 2 | 2 | 2 | teaspoon grey poupon mustard (or any mustard of choice) |
| 1 | 1 | 1 | teaspoon salt |
| 2 | 2 | 2 | teaspoons ginger-garlic paste |
| 2 | 2 | 2 | cups finely chopped tomatoes or two tablespoon tomato paste |
| 6 | 6 | 6 | ounces chopped baby spinach |
| 1 1/2 | 1 1/2 | 1 1/2 | pounds tail on jumbo shrimp |
| 1 | 1 | 1 | 14 ounce can coconut milk |
| 2 | 2 | 2 | tablespoon oil |
| 1/4 | 1/2 | 3/4 | cup chopped herbs (cilantro) |
- In a large pot add oil and once it is heated add the mustard seeds and turmeric powder. Once the mustard seeds start spluttering, add ginger-garlic paste and coriander powder, cumin powder and cayenne. and toast for 2-3 minutes.
- Once the spices are toasted, add the tomatoes (or paste) and mustard, and cook for about 10 minutes on a medium to low flame.
- Add the spinach and stir until the spinach is wilted.
- Add shrimp and stir thoroughly.
- Mix the coconut milk in the can pour in the pot and bring to a gentle simmer. Fill the empty coconut milk can with water and stir around until all the residue has left the sides and pour into the pan.
- Bring the curry to boil and leave to simmer for 5-10 minutes.
- Add herbs right before serving.
- Serve with rice.
ALTERNATIVES
| Seafood | Greens | Spices |
| Shrimp | Spinach | Curry Powder |
| Scallops | Kale | Old Bay Seasoning |
| Mahi Mahi | Gai Lan | Red Curry Paste |
| Cod | Broccoili Rabe |
- Use curry powder instead of the various spices listed in the recipe. Keep in mind that a lot of curry powders have varying degrees of heat. Use one that you are familiar with or opt for a mild curry powder.
- Any leafy greens can be used instead of spinach. Adjust the cooking time accordingly and add the coconut milk after the greens are about three-fourths done.
- Scallops, mahi mahi or any other firm flesh that can withstand the curry can be substituted for the shrimp. Avoid using fish like tilapia that will likely disintegrate in the curry.