Mango Curry Shrimp and Spinach
I have two jars of garam masala in my spice cabinet, but there are many more versions of this Indian spice blend. One of mine is quite aromatic and has a good amount of cayenne that gives it a real jolt. The other is mild, which I use with my children’s tender taste buds in mind.
For this shrimp dish, I chose the milder blend. It was wonderful, though I’m sure that it would have been great with the spicier one. So try different mixes, and go with your tastes.
Here, sweet chutney enhances and balances the flavors, no matter how spicy you go. Serve this with Saffron Rice.
Rinse the spinach and set it aside to drain.
Heat a large skillet over high heat. Add the mustard seeds. Toast them 1 to 2 minutes, stirring occasionally. Add the oil. When hot, add the shrimp. Season with salt and pepper to taste. Cook the shrimp just until they’re opaque, about 2 minutes. Remove them with a slotted spoon and set them aside.
Add the garam masala, chutney and garlic to the pan. Cook for 1 minute, stirring constantly. Add the spinach, preferably still with some water on it, stirring often until it has wilted. If the spinach is too dry, add 1 to 2 tablespoons of water. Add the shrimp back to the pan. Stir to reheat.
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