[boar_d_laze]

SHRIMP TIKKA MASALA
Ingredients:
2 pounds whole, jumbo shrimp
1 recipe Tikka Marinade
1 recipe Seafood Masala Sauce

TIKKA MARINADE
Ingredients:
1/3 - 1/2 cup yogurt (regular -- not lowfat or nonfat)
Juice of 1/2 - 1 lemon
1 seeded, minced, jalapeno
1 tbs kosher salt
1 tbs garlic paste
1 tbs ginger paste
1 tbs paprika
2 tsp ground cumin
2 tsp ground coriander
1-1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp ground cardamon

SEAFOOD MASALA SAUCE
Ingredients:
1 - 2 onions
2 tbs butter
2 tbs vegetable oil
2 tbs garam masala (curry powder) or Madras Curry powder
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper, about
1-1/2 tbs tomato paste, about
1 tbs garlic paste
1 tbs ginger paste
1 cup shrimp stock
1 cup bottle clam juice
1 cup (canned) coconut milk
1/4 cup chopped cilantro, divided

Technique:
Shell the prawns, and reserve the shells.

To the extent that it's possible, roast seeds and grind your own dry spices.

Mix all of the ingredients of the marinade, and marinate your prawns in the refrigerator for a minimum of four hours, overnight if possible.

Make the shrimp stock by putting the prawn shells in a quart of water, bringing to the boil and simmering for 45 minutes.

Slice the onion for the masala as thinly as possible -- as for a lyonnaise. Use a mandoline or a food processor if you're knife skills are less than expert.

Preheat a skillet, add the oil and butter, and when hot, add the onions to the pan and saute them until very limp. Stir in the curry powder and other seasonings, continue to saute. The powder will act something like a roux. Add the tomato paste, cook it until the color darkens, so the "raw" comess off the paste. Note: The amount of tomato paste may be varied to control the final color of the sauce. 1 tbs will leave this amount a pale pink, while 2 tbs will definitely push it to the red. Similarly 1 tbs will hint at tomato, while 2 tbs will make it a tomato sauce.

Lower the heat, add the garlic and ginger pastes. Add the shrimp stock and clam juice, and reduce the heat so the sauce is at a simmer. Simmer with the lid off for about 20 minutes. Add the coconut milk, simmer another 20 minutes, the sauce should thicken. Taste for seasoning and adjust for salt, pepper and cayenne. (The amount of cayenne in this recipe is on the shy side -- always season for your least tolerant guest).

Meanwhile prepare your grill (preferably charcoal) to cook hot.

Remove the prawns from the refrigerator, wipe them off, and thread them on skewers. Grill, cooking until just barely done -- no more than five minutes total.

Plate the prawns, still skewered. Then sauce with the seafood masala sauce, and garnish with the remaining cilantro. Or, remove the prawns from their skewers, add them to the masala sauce and plate as a "curry."

Note: I'm not making any claims about the authenticity or lack of authenticity of these recipes. Indian/Pakistani food is idiosyncratic by region and family, and ad hoc as well. The recipe relies on a mix of "French" and Indian technique -- although Indians might use a special kind of iron wok instead of a frying pan and possibly a tandoor.

BDL

PS. The above recipe is original. If you feel you must share it, please attribute it to me, Boar D. Laze. I'd appreciate it if you could also mention my (eventually) forthcoming book, COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.