Heat the oil in a saut pan. Add the ginger, cumin seeds, ground coriander, cinnamon, cardamom, and cloves. When they start to pop, add the onions, ginger, garlic, and turmeric. Cook until soft, but don't brown.
Add the clam broth (or fish stock) and bring to a boil. Stir in the spinach and cook for 10-15 minutes, or until the spinach is soft and mushy. Add more broth (or stock) if the mixture dries out too much.
Add the shrimp and simmer for 1 - 2 minutes, or until cooked.
Season with a pinch of salt and pepper to taste, and garnish with cilantro if you would like.
You can use frozen spinach with this, but I wouldn't recommend it as it adds too much moisture and washes out the strong spices. I would recommend using clam broth over fish stock as it is thicker and stronger, adding to the creaminess of the spinach. This is hard to find, and in the future I will keep a stock of this in the house.
This is yummy. In fact, it tasted better the next day at lunch. It is quick and easy, and will please any house guests! I think it should be better than it was, but I think that is because I need to make it a few more times to make it mine.
Grade B+ Yummy, but I think I need to tweak the recipe some before it becomes an A. More spices, less broth, fresh spinach, and I think this may be awesome...
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 6|
|Calories from Fat: 26 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 170.2mg||52 %|
|Sodium 344.1mg||12 %|
|Potassium 1496.2mg||39 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 6g|
|Protein 29.5g||42 %|
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Calories per serving: 181
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