CRUNCHY CURRIED SHRIMP OR FISH

Crunchy Curried Shrimp or Fish image

I have been making this dish for more than thirty years-it's one of the first South Asian recipes I learned-and I've never stopped loving it. After having a similar preparation in Delhi, I loved it even more. Basically, you coat shrimp with a spicy mix, then with a simple batter. Originally it was deep-fried, but shallow-frying, which uses less oil and makes less of a mess, works just as well. Don't limit yourself to shrimp here; any seafood- scallops, oysters, clams, or fish fillet-will work wonderfully. Cooking time will remain about the same in almost every case.

Yield makes 4 servings

Number Of Ingredients 11

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Ingredients

1 1/2 to 2 pounds shrimp, the bigger the better, peeled, or any fish fillet
1 tablespoon vinegar, any kind
Salt to taste
1/2 teaspoon black pepper
1 teaspoon ground turmeric
2 teaspoons curry powder, preferably homemade (pages 592-593), or garam masala (page 594)
1/4 teaspoon cayenne, optional
Peanut or vegetable oil for frying
2 cups flour
Lime wedges
Chopped fresh cilantro leaves for garnish

Steps:

Preheat the oven to 200°F. Toss the shrimp or fish with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the fish.
Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
A more fiery version, though you can keep the chiles to a minimum; the onions alone make it interesting: Steps 1 and 2 remain the same. In step 3, transfer the shrimp or fish to a plate after browning quickly, about 2 minutes per side. Pour out all but 2 tablespoons of the oil, then add 3 large onions, sliced and separated into rings, another tablespoon curry powder or garam masala, and 3 stemmed, seeded, and minced fresh or dried chiles (or to taste). Cook over medium-high heat, stirring occasionally and adjusting the heat so the onions cook as quickly as possible without burning, until the onion has wilted and browned, at least 10 minutes. Add a cup of water, bring to a boil, and return the fish to the skillet. Cook at a gentle simmer until the fish is done, another 5 minutes or so. Serve over white rice.