This little dish actually came about largely from my need to use up some cauliflower and spinach and is pretty much a made up affair. However, the use of coconut milk and the particular spice blend do suggest both curry and Bali, hence the name…
- medium Shrimp;
- 4 cups Baby Spinach leaves;
- 2 cups Cauliflower florets;
- ½ cup finely chopped Onion;
- 2 cups Thick Coconut Milk;
- 1 tbsp. Coriander Seed;
- 1 tsp. Fennel Seed;
- 1 ½ tsp. Turmeric;
- 1/3 tsp. Cardamom powder;
- 1 tsp. Salt;
- 1 tsp. each Garlic and Ginger Paste;
- 3 tbsp. Sambal Oelek;
- 3 tbsp. Butter.
First, grind the Coriander and Fennel Seeds and blend with the Turmeric, Cardamom powder and Salt.
Blanch the spinach in boiling salted water for 20 or 30 seconds and then plunge into cold water to arrest the cooking. Next, squeeze the leaves as hard as possible to expel excess water and then chop coarsely;
Heat the butter in a pan over moderate heat and sweat the onions. When they have softened, add the dry spice blend, along with the garlic and ginger, and cook for a minute or so longer.
Now add the cauliflower and coconut milk and simmer over low heat until the florets are tender. If your coconut milk is quite thin, you may wish too cook down over high heat until it has the consistency of a very thick chowder.
Add the shrimp and the Sambal Oelek and cook until the shrimp are fully done and a nice pink.
Finally, stir in the spinach and as soon as this is heated through, transfer to a dish and serve.