Shrimp and crayfish

Ingredients

• 500 g of fresh snails
• Medium-sized shrimp, 200 grams
• Chopped onion: 1 cup
• 2 tablespoons of a paste made from garlic and ginger
• 1 tablespoon of chopped dried hot pepper
• Half a teaspoon of turmeric powder
• Ground spices: 1/2 teaspoon
• 1 tomato, diced
• 5 tablespoons of sesame oil
• To taste
• Two leaves of tej (or tea leaves)
• Appropriate amounts of warm spices (cinnamon, cardamom, cloves)

First, peel the shrimp and cut them into small pieces.

Next, mix them with salt and a pinch of turmeric, then boil them in water.

Then, drain them.

Wash and rinse the shrimp, then season them with a little turmeric and salt.

Heat sesame oil in a pan, then fry the shrimp and set them aside.

In the same pot, return the whole spices and bay leaves.

Next, return the chopped onion to the pan and cook until it is softened and lightly browned.

Next, add the chopped ginger and garlic, chili powder, turmeric, cumin, and chopped tomatoes to the oil and cook until the oil begins to separate.

Then, add the cooked spinach and mix it well with the spices.

Cover and let simmer for a few minutes.

Finally, add the sautéed shrimp and let it simmer over low heat for another 10 minutes.

Cover the pot and let it simmer over low heat to allow the flavors to meld together.