*KASUNDI SHRIMP

From Gau­rav Anand, the chef and owner of aRoqa in New York City

Shape (Malaysia) - - Flavour Bombs -

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.

Serves 4

flavour booster: mus­tard

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