Crunchy Curried Shrimp or Fish

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—