Shrimp Saag Recipe
This Shrimp Saag is an earthy, flavorful curry made with juicy shrimp, onion, garlic, ginger, frozen spinach, and aromatic spices. This is an easy curry to make at home; you can find everything you need at the grocery store. The tender shrimp soak up all of the spices in this easy and delicious curry. If you love an Indian takeout, then try this at-home version, serve it with a side of rice, and you'll be blown away by the flavor.
Servings: 4
Calories: 307kcal
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Ingredients
For the base
- 2 onions - yellow/brown
- 2 tablespoons oil - vegetable/canola
- 1 cup broth - vegetable/fish
For the spice mix
- 2 teaspoons ground coriander
- 1½ teaspoon ground fenugreek - see note 1
- 1½ teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamon
- ¼ teaspoon cayenne pepper - see note 2
For the curry
- 1 inch piece of ginger
- 2 cloves garlic
- 3 tablespoons oil - vegetable/canola
- 1 tablespoon tomato paste/tomato puree
- 2 tablespoons water
- 1 cup frozen chopped spinach thawed (-see note 3)
- 1 lb raw peeled shrimp -see note 4
Instructions
Make the curry base
- Peel and roughly chop the onions
2 onions - In a large pan, heat the oil until shimmering.
2 tablespoons oil - Add the onions and cook over medium heat until soft and golden in color. (About 10 minutes)
- Transfer the onions and oil to a blender, add the broth, and puree until smooth.
cooked onions and oil
1 cup broth/stock
To make the curry
- Combine the spice mix ingredients in a small bowl and set to one side.
2 teaspoons ground coriander
1½ teaspoon ground fenugreek
1½ teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon ground cardamon
¼ teaspoon cayenne pepper - Peel and grate the ginger and garlic.
1"/2.5cm ginger
2 cloves garlic - Heat the oil in a large pan (you can use the same pan you cooked the onions in, no need to wash it)
3 tablespoons oil - Add the ginger and garlic and cook over low heat for 2 minutes.
- Add the combined spices, tomato paste, and water. Then stir to combine.
prepared spice mix
1 tablespoon tomato paste/puree
2 tablespoons water - Add in the onion base and cook over medium-high heat for 5-7 minutes until thick and darkened in color.
- Add the defrosted spinach (no need to drain) and stir to combine with the sauce.
1 cup chopped frozen spianch (thawed) - Add the shrimp and cook for 3-4 minutes until just cooked.
1lb/450g raw peeled shrimp - Serve immediately.
Notes
- 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.
Nutrition
Calories: 307kcal | Carbohydrates: 11g | Protein: 26g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 726mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4946IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 3mg
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