METHOD

Polenta:

Heat the ghee in a medium-size pot over medium heat and add the mustard seed and cumin seed once the ghee has melted.

Wait about 2 minutes, or until you hear the seeds start to sputter, then add the diced onion and ginger garlic paste, along with a small pinch of salt; mix to combine. Let the mixture cook for about 2 minutes, stirring occasionally.

Add the remaining spices and mix them in, allowing them to cook for about a minute and stirring occasionally to avoid any sticking to the pan.

Add the 3 cups of stock and increase the heat to bring it to a simmer. Once a simmer is reached, slowly whisk in the polenta.

Reduce the heat to medium-low and allow the polenta to cook for 4–6 minutes, never letting it go more than 20 seconds without giving it a good whisk.

Once the polenta is creamy with a little firmness and has absorbed the liquid (think the consistency of boxed mashed potatoes, but gritty), taste for seasoning and adjust accordingly; turn off the heat. *Optional: Stir in another spoonful of ghee to add richness.

Transfer the polenta to a baking sheet and spread it in an even layer about 1 inch high in thickness; set it aside to let it cool and set at room temp.

Shrimp Masala:

Heat the oil in a deep skillet or saucepan over medium heat and add the onion, pepper, ginger garlic paste and a pinch of salt. Mix and cook for about 3–4 minutes, or until the onions become shiny and translucent.

Add the turmeric, chili powder, paprika, coriander powder and black pepper; mix to combine. Allow this to cook for about 2 minutes.

Add the diced tomato, the ¾ cup water, and another pinch of salt. Mix what is now a masala well together and let it simmer with a lid on for 5 minutes. Mix in the lemon zest but not the juice about 2 minutes in.

Remove the lid and mix the shrimp into the simmering masala and let it cook for 2–3 minutes, stirring occasionally, and careful not to overcook. You want the shrimp to curl up just a bit until they are light pink in color and tender to the touch.

Turn off the heat, mix in the lemon juice, taste for seasoning and adjust, and let it cool for 2 minutes. Mix in the chopped cilantro.

Chutney Yogurt:

Add all the ingredients except for the yogurt to a blender (I find that a Nutri-bullet gives you the best consistency) and blend on high for 30 seconds, or until everything is completely broken down and mixed together. Taste for seasoning and adjust accordingly.

Mix ¼ cup of chutney into the yogurt and combine them entirely.

ASSEMBLY:

Heat 2 tablespoons of neutral oil in a hot skillet.

The polenta should be firm to the touch at this point. Using a 4-inch ring mold, or the rim of a circular glass or container, cut in a circle in the polenta but do not attempt to pull the polenta out with the mold—this could result in it breaking apart. Instead, once the circle mold is made, cut away the exterior pieces and use a thin spatula to remove the circle of polenta from the baking sheet.

Carefully place the polenta cake in the hot skillet and cook on one side for about 3–5 minutes, or until there is a golden crust forming on the bottom.

Carefully flip the cake and repeat the process on the other side.

Once the polenta cake has a golden-brown exterior on both sides, place it in the center of a large plate. Without adding the shrimp just yet, spoon the masala over the center of the cake, building height, and letting the juices flow off the sides of the cake, followed by a “crowning” of 3 or 5 shrimp. (I like using an odd number, as it’s more pleasing to the eye.)

Using a tablespoon, drizzle the chutney yogurt over the top of the dish to your heart’s desire.

Garnish with cilantro leaves.