Curried Shrimp Cups

Ease of preparation rating: Medium
Yield: 8 servings

Ingredients:

For the cups:

8 roti, cut to 4-inch rounds

Vegetable oil, to grease pan and brush roti

For the shrimp:

1-pound (454 g) 16/20 black tiger shrimp

Salt to season

Vegetable oil, to toss

For the 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

Special equipment

4-inch pastry ring to cut the roti

Nonstick muffin pan

Method:

For the cups:

Preheat half the grill to medium-high or 350 F (190 C).

In a greased muffin pan push the roti down into the wells of the 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 5 minutes or until lightly toasted and firm.

For the 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, sauté for 1 minute.

To the heated spice powder add the blitzed mixture, cook for 2 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.

For the 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 2 shrimp on top.

Garnish with cilantro and place on a platter to serve.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.