*  Exported from  MasterCook Mac  *
          Samundar Ki Kari - Squid in Spinach-Tomato Curry - India
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  tsp           chili powder
      1/2  tsp           ground turmeric
    1      tsp           ground cumin
    1      tsp           ground coriander
    1 1/8  tsps          salt
                         fresh ground black pepper -- to taste
    1      tsp           grainy French mustard
    3      tbsps         vegetable oil
    1      tsp           black or yellow mustard seeds
    4      cloves        garlic -- finely chopped
    1      1/2 piece    fresh ginger root -- peeled and minced
    5      ozs           caned tomatoes -- finely chopped
    4      ozs           fresh spinach -- chiffonade cut
    1 1/4  lbs           squid, cleaned and sliced -- or scallops or
    4      ozs           coconut milk
 Combine chili powder, turmeric, cumin, coriander, salt, black pepper,
 French mustard, and 2 tablespoons water in small bowl; mix. Put oil in
 large non-stick frying and and set over high heat. When hot put in whole
 mustard seeds. As soon as they begin to pop, a few seconds, put in
 garlic and ginger. Stir-fry until garlic turns light brown. Add spice
 paste. Sir-fry 15 seconds. Put in tomatoes and spinach. Stir-fry a
 minute. Add 1 cup water and bring to simmer. Simmered uncovered on low
 heat for 10 minutes. Put in squid. Turn heat to high. Stir and cook
 until squid just turns opaque. This will happen quite fast. Put in
 coconut milk and bring to simmer. Sir and simmer half a minute. Turn 
 off heat and serve.
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 Per serving (excluding unknown items): 174 Calories; 17g Fat (86%
 calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 626mg