Turn the heat to medium. Add fresh spinach leaves and some coconut milk. Reduce the mixture till it becomes creamy, then put the spinach in a large in ramekin. The texture should be like a loose creamed spinach.
Curry Sun Dried Tomato Recipe: Boil some chopped onion, a little bit of minced ginger, a little bit of minced garlic, a dab of chili paste, sea salt and white pepper in a little bit of water. Add a few sun dried tomato quarters. Cook and reduce till the tomatoes are soft and the onions are mushy.
Add a few large green bell pepper pieces. Add a few pinches each of: turmeric, cumin, coriander and yellow curry powder. Stir and simmer over medium heat.
Add a splash of coconut milk, a squeeze of lemon juice and simmer till reduced to a stew consistency.
Spoon the Curried Sun dried tomatoes into a serving bowl.
Mango Chundo Shrimp Recipe: Pan sear some peeled shrimp and large pieces of green onion in oil over medium high heat. Add sea salt. Add some spicy chili mango 'Chundo' straight from a jar, a splash of water and a squeeze of lemon juice. (Mango Chundo is available in Indian Grocery Stores.) Reduce till the shrimp are glazed. Spoon the mango chundo shrimp over a little bit of fresh spinach leaf.
Masala Khakhara: Buy or make Masala Khakhara flat crispy Indian turmeric bread. (This thin crispy Indian bread is available in Indian markets.) Sprinkle the bread with a Masala of powdered dry mango, curry spice garam masala and sea salt.
The flavors on this dish are very delightful! I was smiling after eating this platter of food. This is a great combination of flavors. The spicy sweet mango chili sauce is available in most Hindi markets as well as the Masala Khakhara bread. The curry can be made with yogurt instead of coconut milk too. The cardamom spinach is a fine marriage with coconut milk. The deep tomato flavor of sun dried tomatoes is perfect when curried. Mango chundo shrimp are sweet flavored and they give a nice contrast to the bold accompaniments. Yum! ... Shawna
