Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      chili powder
     1/2  teaspoon      ground turmeric
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
   1 1/8  teaspoons     salt
                        fresh ground black pepper -- to taste
   1      teaspoon      grainy french mustard
   3      tablespoons   vegetable oil
   1      teaspoon      black or yellow mustard seeds
   4      cloves        garlic -- finely chopped
   1                    /                " piece fresh ginger root -- ¥peeled and minced
   5      ounces        caned tomatoes -- finely chopped
   4      ounces        fresh spinach -- chiffonade cut
   1 1/4  pounds        squid -- cleaned and sliced,
                        -- or scallops or
                        prawn
   4      ounces        coconut milk

Preparation:

Combine chili powder, turmeric, cumin, coriander, salt, black pepper, French mustard, and 2 tablespoons water in small bowl; mix. Put oil in large non-stick frying and and set over high heat. When hot put in whole mustard seeds. As soon as they begin to pop, a few seconds, put in garlic and ginger. Stir-fry until garlic turns light brown. Add spice paste. Sir-fry 15 seconds. Put in tomatoes and spinach. Stir-fry a minute. Add 1 cup water and bring to simmer. Simmered uncovered on low heat for 10 minutes. Put in squid. Turn heat to high. Stir and cook until squid just turns opaque. This will happen quite fast. Put in coconut milk and bring to simmer. Sir and simmer half a minute. Turn off heat and serve.