Ans Recipe Finder

For the Cilantro Chutney and Marinating the Shrimp: 6 ounces (170 g) fresh cilantro leaves and tender stems (from 1 to 2bunches), washed, trimmed, and roughly chopped, divided 4 medium garlic cloves (20 g), roughly chopped 1-3 Thai bird chiles, stemmed, to taste 6 tablespoons (90 ml) fresh lime or lemon juice, divided (from 3 large limesor lemons) 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste 3/4 cup (180 ml) water, divided 2 teaspoons ground cumin 1/4 teaspoo

Oil - 2 tbsp. Onion - 1/2, sliced Garlic - 2 cloves, diced Turmeric - 1/2 tsp Spinach - 4 cups Shrimp - 1/4 cup, diced Salt Coconut - 1/4 cup, grated Heat oil in a medium pan. Add onion, garlic, turmeric, and sauté until the onion turns translucent. Add spinach and sauté for a few minutes. Now add shrimp along with the required salt and cook covered for 10 minutes. Stir in grated coconut and sauté for another minute and turn off the heat. Serve warm with rice.