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Samundar Ki Kari - Squid In Spinach-Tomato Curry


Course : Indian
Source:
Serves: 4
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Ingredients:


1/2 teaspoon chili powder

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/8 teaspoons salt

1 teaspoon 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 / Directions:


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.

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