Name: Curried shrimp cups
Yield: 8 servings
Ingredients: 8 roti, cut to 4-inch rounds; Vegetable oil, to grease pan and brush roti; 1 tomato, grilled, peeled, chopped; 2 birds eye chili; 1 medium onion; 3 cloves garlic; 1-inch ginger; Vegetable oil, to sauté; 5 curry leaves; 2 teaspoons (10 ml) coriander, toasted; 1 teaspoon fennel seed (5 ml), toasted; 2 teaspoons fenugreek seed (10 ml), toasted; 1 teaspoon (5 ml) whole cardamom, toasted; 1 tablespoon (15 ml) black mustard seeds; 2 teaspoons (10 ml) turmeric; 1 teaspoon (5 ml) Kashmiri powder or cayenne; ½ cup (120 ml) coconut milk; ¼ cup (60 ml) chicken stock; 2 cups (480 ml) cooked chickpeas, rinsed; 1 lime, juiced; Cilantro to garnish; 454 grams 16/20 black tiger shrimp; Salt to season; Vegetable oil, to toss; 4-inch pastry ring to cut the roti; Nonstick muffin pan

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SERVES

8

Ingredients

CUPS

8 roti, cut to 4-inch rounds
Vegetable oil, to grease pan and brush roti

SAUCE

1 tomato, grilled, peeled, chopped
2 birds eye chili
1 medium onion
3 cloves garlic
1-inch ginger
Vegetable oil, to sauté
5 curry leaves
2 teaspoons (10 ml) coriander, toasted
1 teaspoon fennel seed (5 ml), toasted
2 teaspoons fenugreek seed (10 ml), toasted
1 teaspoon (5 ml) whole cardamom, toasted
1 tablespoon (15 ml) black mustard seeds
2 teaspoons (10 ml) turmeric
1 teaspoon (5 ml) Kashmiri powder or cayenne
½ cup (120 ml) coconut milk
¼ cup (60 ml) chicken stock
2 cups (480 ml) cooked chickpeas, rinsed
1 lime, juiced
Cilantro to garnish

SHRIMP

454 grams 16/20 black tiger shrimp
Salt to season
Vegetable oil, to toss

EQUIPMENT

4-inch pastry ring to cut the roti
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.