2bunches of spinach(Cooked, squeezed and finely chopped)
1cupcherry or cocktail tomatoes(halved)
2spring onions(thinly sliced)
To cook the spinach
Wash the spinach thoroughly and remove any thick stems. Place into a wok or large pan, the water on the leaves will be enough to cook them. Turn on the heat and pop on a lid - leave for 30-40 seconds and then remove the lid and stir the spinach until it's all wilted.Drain the spinach in a sieve or collander coated with a clean tea towel. Leave to cool for 5 minutes then twist the towel into a ball and squueze out all the excess liquid from the spinach. Turn out onto a cutting board and chop the spinach finely. Set aside.
To cook the curry
Heat the oil in a wok or large pan over a moderate heat until hot. Add the mustard seeds, cumin seeds, cardamom seeds and curry leaves. Let them splutter for a few seconds until they start to pop.Add the shallots and stir fry for 2-3 minutes.
Add the garlic and ginger and stir for 1-2 minutes more, adding a little water (1/4 cup) to avoid it burning.
Add the coriander, cumin, turmeric, chilli powder, paprika and salt and stir briefly before mixing in the shrimp.Stir for 30 seconds then pour in 1 cup of the coconut milk. Bring to a simmer and cook gently for 3 minutes.
Stir in the chopped spinach and then add about 1 cup water. Cook for 2 minutes, stirring regularly.
Stir in the tomatoes and then the spring onions and cook for 1 minute to warm through.
Pour over the remaining 1/2 cup of coconut milk and then squeeze over the lime juice. Remove from the heat and serve!