Method

Toast the cumin seeds in a frying pan over medium heat, shaking the pan, until lightly browned, 2 to 3 minutes.  Grind 2 teaspoons of the seeds to a powder in a blender.  Set aside the remaining whole seeds.

Stir together the ginger, garlic, flour, ground cumin, paprika, garam masala, and turmeric in a bowl large enough to hold the shrimp.  Stir in the lemon juice and then the yogurt, a bit at a time, stirring after each addition.  Add the shrimp and toss to coat with the marinade.  Refrigerate, covered, for at least 2 hours.

Thread the shrimp onto metal or presoaked bamboo skewers and grill on a barbecue until they are firm and pink.  (Alternatively, heat a large frying pan over moderately high heat.  Saute the shrimp in batches, turning once, until cooked through and golden, 3 to 4 minutes.  Drain on paper towels and keep warm.)

Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin seeds, and squeeze lemon juice over all.

Serves: 4

Reprinted with permission from ©The Madison Press Limited, 1001 Foods to Die For, published by Andrews McMeel.   click for book review and more recipes

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