Name: Shrimp Makhni
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 lb extra-large shrimp; 2 cloves garlic; 1/2-inch knob of ginger; 1 bird’s eye chili pepper; 2 tablespoons Greek yogurt; 1 tablespoon fresh lemon juice; 1 teaspoon red chili powder; 1 teaspoon ground coriander; 1 teaspoon ground toasted cumin; 1 teaspoon salt; 2 tablespoons neutral oil; 3 tablespoons butter; 1 cinnamon stick; 8 cardamom pods; 8 cloves; 1 small onion, diced; 1 green chili pepper, sliced; 1/2-inch knob of ginger, grated; 1 teaspoon red chili powder; 2 teaspoons ground coriander; 6 oz can tomato paste; 1 1/2 cups heavy cream; 1 cup water; 2 teaspoons salt (adjust to taste); 1 tablespoon honey; 1/2 tablespoon dry fenugreek leaves

Method

Using a mortar and pestle, make a paste with ginger, garlic and bird’s eye chili. Transfer the paste to a bowl and mix with Greek yogurt, lemon juice, chili powder, ground coriander, ground toasted cumin and salt. Alternatively, you can combine all ingredients in a blender. Just be careful not to over-blend, as it can alter the marinade’s texture. Pour the marinade over cleaned and shelled shrimp and marinate for 30 minutes.
Heat oil over medium-high heat in the Le Creuset Balti Dish. Working in small batches, quickly sear the shrimp on both sides, then set aside. Adjust cooking time based on shrimp size, ensuring they are not fully cooked at this stage.
Reduce heat to medium-low and melt butter in the same dish. Add cinnamon, cardamom and cloves, cook for about 30 seconds until fragrant. Add diced onions and sweat them for 3 minutes, careful not to let them brown.

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Method

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