Masala shrimp with turmeric-roasted cauliflower
10 ounces cauliflower florets
1 teaspoon turmeric
5 ounces zucchini
10 ounces wild Gulf shrimp
masala curry paste (olive oil – fresh garlic – fresh ginger – garam masala – fennel seeds – turmeric)
½ cup diced tomatoes
¾ cup coconut milk
2 tablespoons fried shallots (contain soy – optional)
Heat the oven to 425ºF.
Prep and roast the cauliflower
Cut any large cauliflower florets in half.
In a medium bowl, toss the cauliflower with the turmeric and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer on a sheet pan and roast, stirring halfway through, until the cauliflower is tender and starting to brown, 12 to 15 minutes.
While the cauliflower roasts, make the curry.
Prep the remaining ingredients
Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
Zest the lime and juice half; keeping the zest and juice separate, set them aside for the curry. Cut the other lime half into wedges for garnish.
Coarsely chop the cilantro.
Cook the curry
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the zucchini and masala curry paste and cook until fragrant, 1 to 2 minutes. Season with salt and pepper. Add the tomatoes and coconut milk and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until firm and cooked through, 2 to 3 minutes.
Remove from the heat and stir in the lime zest and 1 teaspoon lime juice. Season to taste with salt and pepper.
Transfer the curry to individual bowls. Garnish the cauliflower with the cilantro and fried shallots, if using. Serve the cauliflower and lime wedges on the side.