Samundar Ki Kari - Squid In Spinach-Tomato Curry

Recipe Ingredients

1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 1/8 teaspoons	5.6ml	Salt
		Fresh ground black pepper - to taste
1 teaspoon	5ml	Grainy french mustard
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Black or yellow mustard seeds
4		Garlic - finely chopped
1		/ " piece fresh ginger root - ¥peeled and minced
5 oz	142g	Caned tomatoes - finely chopped
4 oz	113g	Fresh spinach - chiffonade cut
1 1/4 lbs	567g / 20oz	Squid - cleaned and sliced, or scallops or
		Prawn
4 oz	113g	Coconut milk

Recipe Instructions

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.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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