R=Recipe editor, V=1, D=1
Tray-baked shrimp tikka
By Zainab Shah · Serves 4 · 45 minutes
Ingredients
680 g large raw shrimp, peeled and deveined
2 tbsp Greek yogurt
1 tbsp finely grated ginger or ginger paste
1 tbsp finely grated garlic or garlic paste, about 3–6 cloves
2½ tsp ground cumin
2½ tsp garam masala
1½ tsp Kashmiri chilli powder or another mild red chilli powder
1 tsp ground coriander
½ tsp ground turmeric
2 tbsp neutral oil, divided
1½ tsp salt, divided
3 bell peppers: red, yellow and green, cut into 2.5 cm pieces
1 small red onion, cut into 2.5 cm wedges
1½ tsp cumin seeds
Lemon wedges, to serve
Naan, roti or basmati rice, to serve
Method
Heat the oven to 230°C / 450°F.
Mix the yogurt, ginger, garlic, ground cumin, garam masala, chilli powder, coriander, turmeric, 1 tbsp oil and 1 tsp salt. Toss with the shrimp and leave to marinate while preparing and roasting the vegetables.
On a large rimmed baking tray, toss the peppers and onion with the remaining 1 tbsp oil, ½ tsp salt and cumin seeds.
Roast on the middle rack for 20 minutes, until tender and lightly browned. Turn over any especially browned vegetables.
Switch the oven to high grill. Position the rack about 15 cm below the grill element.
Spread the shrimp in a single layer over the vegetables. Grill for 3–5 minutes, until starting to char. Turn the shrimp and grill for another 3 minutes, until cooked through.
Serve with lemon wedges and naan, roti or rice.