Ingredients
CUPS
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8 roti, cut to 4-inch rounds
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Vegetable oil, to grease pan and brush roti
SAUCE
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1 tomato, grilled, peeled, chopped
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2 birds eye chili
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1 medium onion
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3 cloves garlic
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1-inch ginger
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Vegetable oil, to sauté
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5 curry leaves
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2 teaspoons (10 ml) coriander, toasted
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1 teaspoon fennel seed (5 ml), toasted
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2 teaspoons fenugreek seed (10 ml), toasted
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1 teaspoon (5 ml) whole cardamom, toasted
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1 tablespoon (15 ml) black mustard seeds
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2 teaspoons (10 ml) turmeric
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1 teaspoon (5 ml) Kashmiri powder or cayenne
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½ cup (120 ml) coconut milk
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¼ cup (60 ml) chicken stock
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2 cups (480 ml) cooked chickpeas, rinsed
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1 lime, juiced
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Cilantro to garnish
SHRIMP
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454 grams 16/20 black tiger shrimp
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Salt to season
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Vegetable oil, to toss
EQUIPMENT
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4-inch pastry ring to cut the roti
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Nonstick muffin pan
Directions
CUPS
- Preheat half the grill to medium-high or 350 F (190 C).
- Push the roti down into the wells in a greased muffin pan to create the shape of cups.
- Brush the roti with vegetable oil and place on the unlit side of the barbeque to cook indirectly for five minutes or until lightly toasted and firm.
SAUCE
- In a food processor blitz tomato, birds eye chili, onion, ginger, and garlic.
- In a mortar and pestle add curry leaves, coriander, fennel seed, fenugreek seeds, cardamom, and black mustard seeds grind to a fine powder.
- In a pan over medium heat pour olive oil.
- To the oil add the spice powder and sauté for one minute.
- To the heated spice powder add the blitzed mixture, cook for two minutes.
- To the cooking mixture add turmeric, Kashmiri chili pepper, coconut milk, chicken stock, and chickpeas cook until the mixture thickens to a paste.
- Finish with lime juice.
SHRIMP
- Preheat the grill to high or 400 F (205 C).
- Toss the shrimp with salt, pepper, and a little oil and place on the grill and cook for 1 minute on each side or until barely cooked.
TO PLATE
- In each of the roti cups pour a little sauce then place two shrimps on top.
- Garnish with cilantro and place on a platter to serve.
