Shrimp and Spinach

I saw my aunt make this dish when I was young. I tried to make it her way, so I hope it turns out as delicious as it had tasted before. Plain white rice complements this is unique spicy blend of shrimp and spinach.

Serves: 4

Ingredients:

125 g small Shrimps

500g Spinach, chopped
1 Tomato, finely chopped
2 tbsp Onions, chopped

1 tsp Ginger paste

1 tsp Garlic, grated

1 Green Chili, cut lengthwise

1tsp Chili powder
¼ tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder

1 tsp Salt or to taste

2 tbsp Vegetable Oil

About 1 tsp Sugar (optional)

Preparation:

In a large pan, heat oil and fry onions until they turn pink. Add ginger and garlic paste and sauté the mixture till golden-brown. Add tomato and all the dry spices and salt one by one. When the tomato is cooked put in the shrimps and combine well. Cook for a few minutes then stir in the spinach. Sprinkle sugar over (optional). Cook until the spinach has wilted. Add green chili and cook until oil separates.

Serve with steaming white rice.

Cabbage Stir Fry

Cabbage is an excellent source of vitamin C and a good dietary fiber. When cooked right it spreads a sugary aroma. Enjoy this lightly seasoned stir-fry!

Serves: 2

Ingredients:

4 cups Green Cabbage, shredded

2 tbsp Onions, coarsely sliced

1 Green Chili, sliced

1 tbsp Vegetable/Cooking Oil

3/4^th tsp Salt or to taste

2 tbsp Green Coriander, chopped

Preparation:

Heat oil in a large frying pan. Sauté the green chili and onions until shiny. Add the shredded cabbage and sprinkle with salt. Stir for few minutes till the cabbage has been seasoned evenly and is translucent. Cook until they are just soft and dried. Do not overcook. The cabbage should retain its bright-green color. Garnish with freshly chopped coriander leaves. Serve hot with plain white rice and lime.