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laal shaag

Laal Shaag (Red Spinach) with Shrimp

Laal shaag (red spinach) stir fried with shrimp and light Bangladeshi spices.
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Cook Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 bunch laal shaag (red spinach) about 12 oz.
  • 3 tbsp oil
  • 1 cup sliced onions
  • 3/4 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 lb. shrimp cut into small pieces
  • 3 green chilies halved
For the Tarka/Tempering:
  • 4-5 cloves garlic sliced thinly
  • 2 tbsp oil

Method
 

  1. Trim the laal shaag. Cut off about 1-2 inches of the roots and discard. Cut off any other parts of the stems that aren't tender. Chop the remaining stems into 1 inch pieces. Then coarsely chop up the leaves.
  2. Wash the laal shaag. Submerge the cut up laal shaag in water to allow dirt to settle at the bottom. Transfer the shaag to a colander and rinse several times to ensure it's dirt-free. Let drain.
  3. In a wide frying pan big enough to hold all the laal shaag, heat oil and add the onions and spices (salt, turmeric, red chili powder, and coriander powder).
  4. When the onions have softened, add the shrimp and let them start to turn pink.
  5. Now add the laal shaag and stir well. You can cook uncovered, or to speed things up, cover and let it cook through first and then cook uncovered until dry.
  6. Add green chilies. Keep stir frying uncovered until all the liquid has evaporated.
For the Tarka/Tempering:
  1. In a separate frying pan, heat oil and fry the sliced garlic until golden. Then pour the garlic oil over the laal shaag. Stir once more.
  2. Enjoy with white rice!