We made this at our last cooking group.
Tandoori Shrimps Soup
Tandoori Paste
2 tbsp of tandoori maasala spice mix (available at Indian groceries and
gourmet food stores)
2 tbsp fresh lime juice
2 tbsp canola oil or vegetable oil
Soup
1 tbsp canola or vegetable oil
1 small yellow onion chopped
2 cloves garlic peeled and minced
1 tbsp ginger minced
3 cups cauliflower florets -cut in to bite size pieces
2 sweet potatoes, peeled and chopped (about 2 ½ cups)
1 (398 ml) can diced tomatoes
6 cups chicken stalk
2 cups green beans, trimmed and cut in to one inch pieces
1 lb (roughly 31-40) uncooked shrimps, peeled and deveined
Greek yoghurt (optional)
Method
Whisk the tandoori spic mix, lime juice and oil into a paste and set aside.
In a large pot, heat 1 tbsp oil over medium high heat.
Sauté the onion, garlic and ginger until translucent (about 3 minutes).
Add cauliflower, sweet potatoes and tandoori spice paste.
Toss to coat and cook 5-6 minutes or until vegetable starts to soften.
Add diced tomatoes and chicken stalk.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add green beans and cook 5 minutes.
Add shrimps and cook for 5 minutes or until pink.
Season with salt and pepper and serve with dollop of yoghurt and toasted
naan.
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