All you need for fast, delicious and versatile summer cooking like this is two things: Moji’s garam masala and a batch of chutney!
Beautiful spring produce is popping up at my CoOp and I’m already excited for summer meals!
Just a teaspoon of Moji’s garam masala will pack a punch to any marinade and a cilantro or mint chutney goes with absolutely everything (and, btw, freezes well so you can have it on hand. )
Make a simple marinade with olive oil, citrus, garlic, salt and garam masala. Or add the garam masala to your favorite summer marinade recipe. Moji's Garam Masala has a complex, smoky, earthy depth of flavor that's like nothing else!
Toss in your favorite seafood like shrimp or scallops.
While that’s marinating for a few minutes whiz up your chutney: water, yogurt, salt, jalapeño and a big bunch of cilantro, stems and all and some lemon juice. And there you have the most magical condiment that you can use in salads and sandwiches, with grilled fish and meat or as a crudite dip.
Or if you’re like me, you can eat it like it’s ice cream:)
Cook your shrimp and make your layers: I went for an egg noodle with barely roasted asparagus with a chutney drizzle topped with micro greens.
Enjoy!
marinade:
1/4 cup oil
3 garlic cloves (slow roast optional)
1 tbsp fresh lime juice
1/2 teaspoon salt
1 tsp garam masala
1 tsp maple syrup (optional)
Emulsify, add shrimp and marinate 15 minutes
Sauté until cooked about 3-5 minutes
Chutney:
2 tbsp water
2 tbsp full fat plain yogurt
1/2 tsp salt
2 tsp fresh lemon juice
1/2-1 jalapeño (pick heat level)
1 bunch Cilantro WITH stems
blend in a food processor and adjust lemon and salt to taste.
Asparagus:
Salt, oil and roast 6 minutes at 325
Serve: on a bed of pasta, rice or greens
