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.
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.1 cup/ 240ml broth
To make the curry
Combine the spice mix ingredients in a small bowl and set to one side.2 teaspoons ground coriander1½ teaspoon ground fenugreek1½ teaspoon garam masala1 teaspoon ground cumin½ teaspoon sweet paprika½ teaspoon salt½ teaspoon turmeric¼ teaspoon ground cardamon¼ teaspoon cayenne pepper
Peel and grate the ginger and garlic.1 inch/ 2.5cm piece of ginger2 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.1 tablespoon tomato paste/tomato puree2 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/ 150g frozen chopped spinach
Add the shrimp and cook for 3-4 minutes until just cooked.1 lb/ 450g raw peeled shrimp
Serve immediately.
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.