From Gaurav Anand, the chef and owner of aRoqa in New York City
START TO FINISH: 3 hours, 15 minutes
1⁄4 cup Greek yogurt
1 teaspoon gingergarlic paste
1 teaspoon red chili powder
1 teaspoon ground coriander
1⁄4 teaspoon ground turmeric 1⁄2 teaspoon garam masala Juice of 1 lemon Salt
12 medium shrimp, cleaned and deveined
2 tablespoons butter, melted
1 teaspoon mustard oil (found in specialty stores or online, or substitute a mixture of 6 parts canola oil to 1 part mustard powder)
1⁄2 teaspoon red pepper flakes
Chaat masala spice mix
2 teaspoons cilantro, chopped (for garnish)
1. In a large bowl, stir together the first seven ingredients. Then add salt to taste. Add shrimp and toss to coat. Refrigerate for 3 hours.
2. Preheat oven to 350°. On a baking sheet, toss the marinated shrimp with butter, mustard oil, red pepper flakes, a pinch of salt, and a generous pinch of chaat masala. Bake until cooked through, about 5 minutes.
(Or you can sear the shrimp in a pan with the seasonings.) Garnish with cilantro and serve.
*Kasundi is an Indian variety of mustard sauce.
flavour booster: mustard