Curried Shrimp with Greens and Corn Palak and Jasmin Rice
Ingredients for the Shrimp Curry:
1 lb large shrimp, peeled and deveined
2 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin
Salt and pepper to taste
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Fresh cilantro, chopped for garnish
Ingredients for the Corn Palak:
2 cups fresh spinach, chopped
1 cup corn kernels (canned or fresh)
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon garam masala
Salt to taste
For the Jasmine Rice:
1 cup jasmine rice
1 3/4 cups water
Pinch of salt
Instructions:
Marinate the Shrimp: In a bowl, mix together 1 tablespoon curry powder, paprika, turmeric, cumin, salt, and pepper. Toss the shrimp in the spice mixture and set aside.
Cook the Jasmine Rice: Rinse the jasmine rice until the water runs clear. Combine the rice, water, and a pinch of salt in a pot. Bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes until water is absorbed and rice is tender.
Start the Shrimp Curry: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onions are translucent.
Add the Shrimp: Increase the heat to medium-high and add the marinated shrimp. Cook until the shrimp start to become pink, about 2-3 minutes.
Make the Sauce: Add the remaining tablespoon of curry powder to the pan along with the diced tomatoes and coconut milk. Stir well and bring to a simmer. Reduce heat and let it cook for another 5 minutes or until the shrimp are cooked through.
Cook the Corn Palak: In another pan, heat oil and add the cumin seeds until they start to splutter. Add the onion and garlic, cooking until the onions are soft. Add the spinach and corn, and cook until the spinach wilts. Season with garam masala and salt.
Combine and Serve: Plate the jasmine rice, ladle the curried shrimp over it, and serve the corn palak on the side. Garnish with fresh cilantro.
