Recipe: Curried Spinach and Shrimp (using buttermilk)

CURRIED SPINACH AND SHRIMP

2 pounds spinach, washed and trimmed
2 tablespoons canola oil
3 onions, thinly sliced
3 garlic cloves, minced
1 to 2 fresh or canned green chilies, minced
1 piece fresh ginger, peeled and minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1/2 teaspoon ground coriander
1 1/2 pounds medium shrimp, shelled and deveined
1 1/2 cups buttermilk
Salt to taste
Cayenne (optional)
Hot cooked rice (for serving)

Bring a large pot of salted water to a boil. Add the spinach and cook about 30 seconds. Drain well and roughly chop.

Heat the oil in a large saucepan over medium-low heat. Add the onions, garlic, chilies, ginger, curry powder, cumin, fenugreek and coriander. Saute until the onions are golden, about 10 minutes. Do not let the mixture burn.

Stir in the shrimp, increase the heat to medium-high and cook until the shrimp are just white and firm, about 5 minutes.

Reduce the heat to low. Stir in the buttermilk and spinach. Season with salt. Add cayenne to taste. Cook over low heat until the spinach is heated through. Serve hot over rice.

Serves 4 to 6
Source: The Garden-Fresh Vegetable Cookbook by Andrea Chesman