Indian Fritto Misto al Mare

Name: Indian Fritto Misto al Mare
Yield: Serves 4
Cuisine: India
Ingredients: ⅓ cup finely chopped green onions or fresh chives; 24 mussels or 28 clams, scrubbed, steamed open in white wine, and removed from the shells; 2 tablespoons cold water; ¼ cup Masala Powder or strong curry powder; 16 medium shrimp (about 1 pound , in the shell), shelled and deveined; 2 cups (all-purpose) flour; Lemon or lime wedges, for serving; 1 pound squid, cleaned, cut into ½-inch rings, large tentacles halved (½ pound cleaned); ½ pound bay or sea scallops, tough muscles removed; ½ pound sole fillets, cut into 3- by 1-inch strips (optional: cut back on shellfish if using); Peanut oil, for deep-frying; 2 eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

An Indian variation on an Italian classic. This is wonderful served with saffron rice, lemon lentils, sautéed spinach, and a zippy cilantro or mint chutney. Allow seven to eight ounces of fish and shellfish per person (if you include clams or mussels, their weight is out of the shell).

Ingredients

Asia
India
Main course
Pescatarian
Spicy

Ingredients

Method