Tandooori shrimp are one of the glories of Indian gastronomy. They’re exceedingly quick and easy to make, but to get the full effect you should serve the shrimp with a kaleidoscopic assortment of side dishes. A bare minimum would include the raita and the tomato chutney. You will find these recipes here too. The more people you have the more elaborate the spread should be. In India the shrimp would be cooked in a tandoor, an urn shaped clay barbecue pit. But this recipe also works well with the shrimp cooked over a high flame on a conventional American grill.

What you need

• 2 pounds jumbo shrimp
• 1 recipe of tandoori marinade
• 4 tablespoons unsalted butter ( melted)
• 1 small red onion, thinly sliced
• ½ cup fresh cilantro sprigs
• 1 lemon, cut into wedges
• 1 recipe Raita
• 1 recipe tomato chutney
• 1 recipe fresh mango chutney

Tandoori marinade

• 2 teaspoons coriander seeds
• 6 slices peeled fresh ginger
• 1 teaspoon black peppercorns
• 2 red jalapeño chilies seeded and coarsely chopped
• 1 teasppon cumin seeds
• 3 tablespoons fresh lemon juice
• 1 teaspoon mace blades
• 3 tablespoons vegetable oil
• ½ teaspoon fennel seeds
• 2 cups plain whole milk yogurt
• 4 cardamon pods
• 2 teaspoons coarse salt
• 2 whole cloves
• 2 to 4 drops orange food coloring
• 1 piece cinimon stick
• ½ teaspoon saffron threads
• 1 tablespoon hot water
• 1 small onion, coarsely chopped
• 6 cloves garlic, coarsely chopped

1. Heat a dry skillet over medium heat. Add the coriander, peppercorns, cumin, mace, fennel, cardamom, cloves, and cinnamon and toast, shaking the pan, until fragrant, 3 minutes. Transfer the spices to a bowl to cool. Grind to a fine powder in a spice mill.
2. Crumble the saffron threads between your thumb and finger and place in a small bowl with hot water. Let the saffron infuse for ten minutes.
3. Combine the onion, garlic, ginger, chilies, lemon juice, and oil in a blender or multi-processor and puree to a smooth paste, you may need to add a tablespoon of water or so to make a paste

Raita

• ½ teaspoon cumin seeds
• 1 pint plain whole milk yogurt
• ½ cup sour cream
• 1 cucumber, peeled, seeded, and cut into ¼ inch dice
• 1 ripe tomato, seeded and cut into ¼ inch diced
• 3 tablespoons chopped fresh mint
• 1 jalepeno chili, seeded and minced
• 1 clove garlic
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper

1. Heat a dry skillet over medium heat. Add the cumin seeds and toast unti fragrant, 2 minutes. Let cool
2. Grind the cumin in a spice mill, then transfer it to a bowl. Add the yogurt and sour cream and stir to mix. Stir in the cucumber, tomato, mint, jalapeño, if using, garlic, salt, and pepper. You can serve the raita right away but it will taste better if you refrigerate for 10- 15 minutes.

Tomato Chutney

• 1 medium red onion
• Ice water
• 4 small ripe tomatoes
• 2 teaspoons vegetable oil
• 2 cloves of garlic, minced
• 2 teaspoons minced fresh ginger
• 1 ½ teaspoons coarse salt or more to taste
• ½ teaspoon sugar
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper
• 3 tablespoons minced fresh cilantro

1. Finely dice the onion and place it in a bowl with ice water to cover. Let it soak for 1 hour, changing the water 2 or 3 times. Drain the onions in a colander and gently squeeze dry with your fingers
2. Meanwhile, preheat the grill to high. For the best results make a wood fire
3. Rub the tomatoes with oil and grill until charred on all sides, 3 to 4 minutes per side. Transfer to a plate to cool. Scrape off the burnt skins. Finely chop the tomatoes
4. Place the garlic, ginger, salt, and sugar in a bowl and mash to a paste with the back of the spoon. Place this mixture in a saucepan and stir in the tomatoes and lemon juice. Cover over medium heat until thick and fragrant, about 4 minutes. Add the cilantro and cook for one minute more. Remove the pan from the heat and stir in the onions. Correct the seasoning, adding salt or pepper. Cool completely, then transfer to tiny individual serving bowls. Or transfer to a large jar, cover, and refrigerate. The chutney will keep up for 2 weeks.

Fresh Mango Chutney

• 2 to 4 very ripe mangos
• 3 to 4 tablespoons cold water
• 2 tablespoons vegetable oil
• 2 shallots minced
• 1 tablespoon minced fresh ginger
• 1 jalapeno chili, seeded and minced
• ¼ cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1 to 3 teaspoons Thai chili paste or chili sauce
• 1 tablespoon light brown sugar
• Coarse salt and freshly ground black pepper to taste

1. Peel the mangos and cut the flesh off the seeds. Transfer the mango flesh to a food processor and process to a smooth puree. Strain through a strainer into a large measuring cup. You should have 1 ½ cups
2. Heat the oil in a saucepan over medium heat. Add the shallots garlic, ginger and chili and cook until soft but not brown, 3 minutes. Add the mango puree and simmer for three minutes. Add the cilantro, lime juice, chili paste, and sugar and simmer for two minutes. Correct the seasoning, adding salt and pepper. For a sweeter chutney add more sugar. Or more lime juice for a tart chutney.

Now for the Tandori shrimp

1. Place the shrimp in a glass baking dish and pour the marinade over them. Cover with plastic wrap and marinate for 4 to 6 hours in the refrigerator. Stir a couple of times to coat evenly
2. Preheat the grill to high
3. Remove the fish from the marinade and threads them onto skewers. Place on the grate and grill until firm, pink and cooked through, 2 to 3 minutes per side, basting with melted butter
4. Transfer the shrimp to a platter and sprinkle the onion slices and cilantro sprigs on top. Garnish with lemon wedges and serve with bowls of raita, tomato chutney, and mango chutney.