Shrimp Saag Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
307 kcal
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Course
Main Course
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Cuisine
Indian
Shrimp Saag Recipe
Description
Shrimp Saag begins with onions sautéed until golden, then pureed with broth to form a smooth curry base. The combined ground spices, including coriander, fenugreek, garam masala, cumin, paprika, turmeric, cardamom, cayenne, and salt, provide a layered flavor, enhanced by freshly grated ginger and garlic. The spices are tempered in oil with ginger and garlic before adding tomato paste and water, building a deep, aromatic sauce.
Thawed spinach adds a leafy texture while the peeled raw shrimp cook gently in the curry, absorbing the rich spice flavors. The method preserves the shrimp’s tenderness while delivering a curry with warm, slightly spicy notes and subtle bitterness from fenugreek.
This dish serves well over steamed rice or with Indian breads like naan. It can be adjusted for spice by varying cayenne and suits those who enjoy balanced yet flavorful seafood curries.
Practical tips include substituting vegetable or fish broth, using mustard powder if ground fenugreek isn’t available, and choosing fresh or frozen shrimp as long as they’re peeled and raw. Fresh spinach can replace thawed frozen spinach with added cooking time to wilt properly.
Ingredients
For the base
- 2 onion see note 1
- 2 tablespoons neutral cooking oil neutral, generic cooking oil
- 1 cup broth (see note 2)
For the spice mix
- 2 teaspoons ground coriander
- 1½ teaspoon fenugreek see note 3, ground
- 1½ teaspoon garam masala
- 1 teaspoon cumin ground
- ½ teaspoon paprika sweet
- ½ teaspoon salt
- ½ teaspoon Turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper (see note 4)
For the curry
- 1 inch ginger piece
- 2 cloves garlic
- 3 tablespoons neutral cooking oil neutral, generic cooking oil
- 1 tablespoon tomato paste or tomato puree
- 2 tablespoons water
- 1 cup spinach thawed (see note 5, frozen, chopped
- 1 lb Shrimp see note 6, raw, peeled
Instructions
Make the curry base
- Peel and roughly chop the onions2 onions
- In a large pan, heat the oil until shimmering.2 tablespoons oil
- Add the onions and cook over medium heat until soft and golden in color. (About 10 minutes)
- Transfer the onions and oil to a blender, add the broth, and puree until smooth.1 cup / 240 ml broth
To make the curry
- Combine the spice mix ingredients in a small bowl and set to one side.2 teaspoons ground coriander1½ teaspoon ground fenugreek1½ teaspoon garam masala1 teaspoon ground cumin½ teaspoon sweet paprika½ teaspoon salt½ teaspoon turmeric¼ teaspoon ground cardamon¼ teaspoon cayenne pepper
- Peel and grate the ginger and garlic.1 inch / 2.5 cm piece of ginger2 cloves garlic
- Heat the oil in a large pan (you can use the same pan you cooked the onions in, no need to wash it)3 tablespoons oil
- Add the ginger and garlic and cook over low heat for 2 minutes.
- Add the combined spices, tomato paste, and water. Then stir to combine.1 tablespoon tomato paste/tomato puree2 tablespoons water
- Add in the onion base and cook over medium-high heat for 5-7 minutes until thick and darkened in color.
- Add the defrosted spinach (no need to drain) and stir to combine with the sauce.1 cup / 150 g frozen chopped spinach
- Add the shrimp and cook for 3-4 minutes until just cooked.1 lb / 450 g raw peeled shrimp
- Serve immediately.
Notes
- Yellow or brown onions can be used interchangeably for the base.
- Vegetable, fish, or shrimp broth can substitute the chicken broth.
- If ground fenugreek isn’t available, replace with ½ teaspoon mustard powder or yellow mustard seeds.
- The cayenne pepper controls heat; increase for a spicier curry or omit for milder flavor.
- Fresh spinach requires more cooking time and should be chopped finely, removing tough stems.
- Use peeled, raw shrimp, fresh or fully defrosted frozen shrimp for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 726mg | 30% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4946IU | 99% |
| Vitamin C | 8mg | 9% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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