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

Shape (Singapore) - - Eat Right -


> 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

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.