Shrimp Saag
A quick shrimp saag made with pureed onions, warm spices, spinach, and shrimp.
Servings: 4 servings
Ingredients
Ingredients
- 2 onions see note 1
- 2 tablespoonsoilneutral
- 1 cupbroth see note 2
- 2 teaspoonsground coriander
- 1 1/2 teaspoonground fenugreek see note 3
- 1 1/2 teaspoongaram masala
- 1 teaspoonground cumin
- 1/2 teaspoonsweet paprika
- 1/2 teaspoonsalt
- 1/2 teaspoonturmeric
- 1/4 teaspoonground cardamon
- 1/4 teaspooncayenne pepper see note 4
- 1 inchpiece of ginger
- 2 clovesgarlic
- 3 tablespoonsoil- neutral
- 1 tablespoontomato paste/tomato puree
- 2 tablespoonswater
- 1 cupfrozen chopped spinachthawed see note 5
- 1 lbraw peeled shrimp see note 6
Instructions
Instructions
- Peel and roughly chop 2 onions.
- In a large pan, heat 2 tablespoons oil over medium-high heat until shimmering.
- Add the chopped onions and cook over medium heat, stirring occasionally, until soft and golden, about 10 minutes.
- Transfer the cooked onions and any oil from the pan to a blender. Add 1 cup broth. Allow the mixture to cool slightly to avoid splatter, then puree until smooth. Set the onion puree aside.
- In a small bowl, combine the spices: 2 teaspoons ground coriander, 1½ teaspoons ground fenugreek, 1½ teaspoons garam masala, 1 teaspoon ground cumin, ½ teaspoon sweet paprika, ½ teaspoon salt, ½ teaspoon turmeric, ¼ teaspoon ground cardamom, and ¼ teaspoon cayenne pepper. Set the spice mix aside.
- Peel and grate 1-inch piece of ginger and 2 cloves garlic.
- Return the same large pan to the stove (no need to wash), and heat 3 tablespoons oil over low heat until warm.
- Add the grated ginger and garlic and cook over low heat, stirring, for about 2 minutes, until fragrant (do not brown).
- Add the prepared spice mix, 1 tablespoon tomato paste (or tomato puree), and 2 tablespoons water to the pan. Stir to combine and cook for about 1 minute to bloom the spices.
- Add the onion-broth puree to the pan, increase the heat to medium-high, and cook, stirring occasionally, until the sauce thickens and darkens slightly, about 5–7 minutes.
- Stir in 1 cup thawed frozen chopped spinach (no need to drain) until fully incorporated and heated through.
- Add 1 lb raw peeled shrimp and cook, stirring occasionally, until the shrimp are opaque and just cooked through, about 3–4 minutes.
- Serve immediately.
Equipment
- Large Pan
- Blender
- Small Bowl
Notes
You can use yellow or brown onions.
You can use vegetable broth or fish or shrimp stock.
If you can't find ground fenugreek, you can replace it with ½ teaspoon of mustard powder or yellow mustard seeds.
The cayenne adds heat; as written, this is medium-mild curry; you can increase the cayenne to make it spicier.
If you want to use fresh spinach, use ½lb, remove any tough stems and finely chop. You will need to give it 3-4 minutes extra cooking time to allow it to wilt down fully.
The shrimp you use in this recipe is totally up to you. You can use large or small, fresh or frozen. The only thing to remember is they must be peeled and raw. If using frozen, ensure they are fully defrosted before using.
You can use vegetable broth or fish or shrimp stock.
If you can't find ground fenugreek, you can replace it with ½ teaspoon of mustard powder or yellow mustard seeds.
The cayenne adds heat; as written, this is medium-mild curry; you can increase the cayenne to make it spicier.
If you want to use fresh spinach, use ½lb, remove any tough stems and finely chop. You will need to give it 3-4 minutes extra cooking time to allow it to wilt down fully.
The shrimp you use in this recipe is totally up to you. You can use large or small, fresh or frozen. The only thing to remember is they must be peeled and raw. If using frozen, ensure they are fully defrosted before using.