Whisk together the eggs, cold water, and green onions or chives in a bowl. Combine the flour with the masala or curry powder in a second bowl. Working in batches, dip the shellfish and fish in the egg wash, and then dredge them in the flour mixture. Transfer to a strainer and shake off the excess flour.
Heat at least 3 inches peanut oil in a deep-fryer to 350 degrees. Add as many pieces of fish and shellfish as will comfortably fit and fry until golden. It will take only a few minutes. Do not overcook. Remove from the oil with a skimmer or strainer and drain on paper towels. Gently transfer to 4 warm plates and garnish with lemon or lime wedges. Serve with saffron rice, lemon lentils, sautéed spinach, and cilantro or mint chutney.
© 1992 Joyce Goldstein. All rights reserved.