I produced the delightful dish, and interesting sauce, but they did not seem to go together at all. Shrimps were tasty – they are not ‘crunchy or crispy’, just well coated, still good to eat with your fingers, although chop sticks would be ideal, The sauce is very interesting, somewhat reminiscent of out ‘plum butter’. Yet – the sauce seem to overwhelm the taste of the roasted shrimp rather than compliment it.
All may be prepared some 2-3 hours before serving. Shrimp should not be served from the fridge directly, as they loose their flavour. Better to keep them in a cool room before they are ready to go. Sauce ca be re-warmed, if desire
I made ½ of the serving below, very adequate to 4 appetizer servings. There is a consideration for the final step, roasting, where you may have to process the whole amount in two batches, as the shrimp should be roasted in a single layer – depending on the size of the oven and, naturally, on the size of your shrimp.
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp saffron
- 1/4 cup yogourt
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 lbs large shrimp, peeled and deveined
- Salt to taste
- Combine garlic, ginger, turmeric, cumin, coriander, garam masala, saffron.
- Cover and store (room temp) until ready to use. I prepare it ahead (but within the same day), so that my work organization is easier.
- Add your, lemon juice and oil together in food processor or by hand.
- Scrape into a large bowl and stir in shrimps making sure they are well coated with mixture.
- Marinate 1 hour.
- Preheat oven to 450°F (230°C).
- Remove shrimp from marinade.
- Salt, and place on oiled baking sheet.
- Bake for 4 to 5 minutes or until just pink and slightly curled.
- Remove immediately from baking sheet and cool.
- Place on a bed of pea sprouts or watercress.
- Serve with tamarind chutney.