Fresh Ginger (1 Tbsp)
, mince, and set aside. Finely chop the
Garlic (2 cloves)
and set aside. Remove seeds and stems from the
Serrano Chilis (2)
and finely chop. Set aside.
Red Onion (1)
and slice into quarter inch diced pieces. Add to a medium bowl. Slice the
Cherry Tomatoes (1 cup)
in half lengthwise, and add to the same bowl. Peel the
Persian Cucumber (1)
and slice in half lengthwise then slice into half inch diced pieces, add to bowl.
Fresh Cilantro (1/3 cup)
leaves from the stems and roughly chop leaves. Add to the same bowl. Remove the
Fresh Mint (1/3 cup)
leaves from the stems and roughly chop leaves. Set aside.
In a large bowl, add the ginger, garlic, serrano chili,
Chili Powder (1 tsp)
Ground Coriander (1 tsp)
Ground Turmeric (1 tsp)
, only one teaspoon of the
Ground Cumin (1 Tbsp)
Greek Yogurt (1 cup)
Pat dry the
with paper towels and place into the marinade. Toss gently to evenly coat all the shrimp. Cover and refrigerate for fifteen minutes.
Zest and juice the
directly into the bowl with the cucumber salad. Add the
Black Caraway Seeds (1/2 Tbsp)
, the remaining cumin,
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Toss gently and set aside.
In a small bowl, mix together chopped mint, salt, and remaining yogurt. Set aside.
Heat a large saute pan with
Vegetable Oil (1 Tbsp)
over medium high heat.
Remove excess marinade from the shrimp before cooking. Carefully add the shrimp to the saute pan in a single layer. Cook for two minutes on each side until they get a nice char. Remove from heat and keep warm.
Place the cucumber salad in the center of two plates. Top with shrimp and drizzle with raita.