SHRIMP, MUSHROOM, AND SPINACH FRY

This dish was a product of my refrigerator cleaning spree. I threw in some leftover button mushrooms and baby spinach lying in fridge into the shrimp curry which I make very often. This version was good and somehow it turned healthier too :) Here I added the shrimp, mushrooms, and spinach together to give the dish a saucy consistency instead of a dry dish. For a different version of the dish, the spinach can be added in the end and cooked just a little to retain their color.

INGREDIENTS:
1. Cleaned and deveined shrimp, 1 pound.
2. Any type of mushrooms, 1 small packet.
3. Spinach, 1 big bunch.
4. Onions, medium size, 4.
5. Tomatoes, 3.
6. Ginger-garlic paste, 1 teaspoon.
7. Mustard seeds, ½ teaspoon.
8. Fennel seeds, ½ teaspoon.
9. Curry leaves, 1 sprig.
10. Chopped cilantro, ¼ cup.
11. Chili powder, 1 teaspoon.
12. Coriander powder, 2 teaspoons.
13. Turmeric powder, ¼ teaspoon.

PREPARATION:
Dice the onions, tomatoes, and spinach finely and slice the mushrooms into even pieces. Heat a pan with a tablespoon of oil and when the oil is hot, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for a few seconds. Add the diced onions and curry leaves now and keep sautéing for a few minutes until the onions turn brown. Add the diced tomatoes and ginger-garlic paste and keep sautéing until everything is well blended. At this stage, add chili powder, coriander powder, and turmeric powder and keep stirring under low flame until the powders lose their raw smell. Another teaspoon of oil can be added here. Now add the shrimp, mushroom, and spinach, mix everything and cook closed under medium flame until everything is cooked and the dish turns into a saucy consistency. Garnish with chopped cilantro and serve hot with rice or any type of breads.

Variation: A teaspoon of garam masala can be added in the end to give a good flavor to the dish.