Authentic Indian masala shrimp and cauliflower, baked in a Hōmdoor tandoor oven.
1/2 stick of cinnamon
1/2 tsp of cardamom seeds
1 tsp cumin seeds
1/8 tsp nutmeg
1/2 tsp ground ginger powder
1/2 tsp methi seeds (fenugreek)
1/2 tsp ajwain seeds (caraway)
1 tsp ginger paste
1 tsp garlic or shallot paste
1/2 cup of yogurt
2 Tbs dry roasted (toasted) garbanzo flour
1 tsp vegetable oil
1/2 tsp Kashmiri chili powder
1/2 tsp ground black pepper
1 tsp salt
2 Tbs of the ground masala powder you just made
1 lb de-veined, de-shelled uncooked shrimp
2 cups yogurt
2 Tbs garbanzo flour
2 tsp Kashmiri chili
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
Salt to taste
Grind all the spices for the tandoori masala together and set it aside for later.
Grind the ginger and garlic/shallot into a paste. I combine them together, as it’s easier. Set it aside.
To toast the garbanzo flour, put it into a small pan and heat it until it starts to turn darker. Set it aside.
Mix all the paste ingredients together. Add in the tandoori masala and continue to blend.
Take your cauliflower and break it into florets.
Put the cauliflower florets into the masala mix you just blended.
Coat them well and marinate them for 15 minutes. If you don’t have a tandoor, stick them on a skewer and you can then grill them at 425 degrees for 20 minutes.
Meanwhile onto prepping the shrimp.
Peel and de-vein the shrimp.
Mix the marinade ingredients together and set aside.
Put the shrimp into the marinade and coat them well.
Marinate the shrimp for about 15 minutes.
Thread the shrimp onto skewers. If you don’t have a tandoor grill, put them on your regular grill for about 4-5 minutes, then turn them over and do the same with the other side. You can also bake/broil them in the oven.
Now for the tandoor part…
So I fired up my tandoor and it was no problem getting it to 700 degrees.
The shrimp and cauliflower went into the tandoor on their skewers.
A few minutes of cooking, turning and eyeballing the skewers making sure everything was cooking correctly and not burning…
…and we were done!
We served them up sprinkled with cilantro right from the garden, and lemon wedges from our trees.
Serve these with basmati rice, pickled red onions or any other sides you desire.
I really love this tandoor and I’ll be showing more dishes you can make with it. I’m especially looking forward to using it on some of my eggplants. It was the perfect getting back to cooking again meal, not too much work and very little cleanup.
Keywords: tandoori shrimp, masala, indian cuisine, tandoori cauliflower