Adapted from Gourmet Magazine 2008 (developed by Melissa Jones)
Makes 6 servings
Hands On Time: 45 min Total Time: 1 hour
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala (store bought or recipe below)
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pounds large shrimp in shell, peeled, leaving tail fan attached
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges
Marinate shrimp: Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
Make chutney while shrimp marinates: Toast cumin in a dry small skillet** over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
Makes about 2/3 cup
Hands-on time: 6 minutes
Total preparation time: 8 minutes plus cooling time
2 tablespoons whole cumin seeds
2 tablespoons whole black peppercorns
1 1/2 tablespoons whole green cardamom pods
1 tablespoon whole coriander seeds
2 teaspoons whole cloves
2 teaspoons whole fennel seeds
1 (2 1/2-inch long) cinnamon stick
4 bay leaves
1 teaspoon ground ginger powder
1/2 teaspoon ground nutmeg
Combine the cumin, peppercorns, cardamom, coriander, cloves, fennel, cinnamon, and bay leaves in a large, dry skillet. Toast the spices over high heat, tossing or stirring the them occasionally, until they have browned lightly and are fragrant, 3 to 4 minutes. Transfer the garam masala to a bowl to cool.
When the garam masala has cooled, grind it into a fine powder in a spice grinder, clean coffee grinder, sturdy blender, or mortar and pestle. Transfer the ground masala to a bowl and whisk in the ginger and nutmeg.
Store the garam masala in an airtight container, away from heat, light, and moisture, for up to 6 months.