From Gaurav Anand, the chef and owner of aRoqa in New York City
SERVES: 4 START TO FINISH: 3 HOURS, 15 MINUTES
> ¼ cup Greek yogurt > 1 tsp ginger-garlic paste > 1 tsp red chilli powder > 1 tsp ground coriander > ¼ tsp ground turmeric > ½ tsp garam masala > Juice of 1 lemon > Salt > 12 medium shrimp, cleaned and deveined > 2 tbsp butter, melted > 1 tsp mustard oil (found in speciality stores or online, or substitute a mixture of 6 parts canola oil to 1 part mustard powder) > ½ tsp red pepper flakes > Chaat masala spice mix > 2 tsp 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 180 deg C. 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.
PLAY WITH SPICE The bold taste of mustard layers in some richness when combined with spices like turmeric and chilli powder and aromatics such as garlic and ginger. And it pairs perfectly with shrimp. – chef Gaurav Anand flavour booster: mustard