Indian Prawn Curry
|Vegetable oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Spinach leaves||4 Cup (64 tbs), thoroughly washed and drained|
|Shelled deveined large shrimp||15 Ounce|
1. In large skillet, heat oil; add onion and garlic and cook over medium-high heat, stirring occasionally, until onion is translucent, about 2 minutes. Add spices and pepper; cook 1 minute longer.
2. Add 1/3 cup water, tomato paste, and honey; cook 1 minute. Add remaining ingredients and cook, stirring occasionally, until shrimp turn pink, about 4 minutes.