Shrimp Tikka Masala with Mango Chutney

Adapted from Gourmet Magazine 2008 (developed by Melissa Jones)

Makes 6 servings
Hands On Time: 45 min Total Time: 1 hour

For shrimp:
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

For chutney:
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.


Garam Masala

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.



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Oceania Cruises is the world’s leading culinary and destination focused cruise line. The line’s seven small, luxurious ships carry no more than 1,250 guests and feature The Finest Cuisine at Sea and destination- rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 450 marquee and boutique ports across Europe, Alaska, Asia, Africa, Australia, New Zealand, New England, Canada, Bermuda, the Caribbean, the Panama Canal, Tahiti and the South Pacific in addition to the epic 180-day Around the World Voyages. The brand has an additional 1,200-guest Vista Class ship on order for delivery in 2025.

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