A quick, Tandoori-style meal that doesn't skimp on the shrimp
Enough with the shrimp dishes that aren't so generous with the star ingredient. Here, a combination of spices that beats any supermarket garam masala is stirred into yogurt for a marinade that coats the seafood and keeps it moist, even under the broiler.
The heat of cayenne pepper in that spice blend may intensify after a few bites, so if you are sensitive to it, start with ¼ teaspoon instead of adding the full ½ teaspoon straight away.
While the shrimp marinates, you make rice that's guaranteed not to be gummy or mushy. That's because you boil it, in lots of water, like you would pasta.
Freshly grated carrot and frozen peas come to the right temperature once they are stirred into the just-cooked rice and allowed to sit for a few minutes, under cover.