crunchy curried shrimp or fish
(5 ratings)
This was the first recipe I made out of Mark Bittman's huge cookbook "Best Recipes in the World". It was years ago, but I still remember it. My notes simply said "Yum!".
(5 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Pan Fry
Ingredients For crunchy curried shrimp or fish
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1 1/2 - 2 lbshrimp, bigger the better, peeled or any fish fillet
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1 Tbspvinegar, any kind
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salt to taste
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1/2 tspblack pepper
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1 tspground tumeric
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2 tspcurry powder or garam masala
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1/4 tspcayenne, optional
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peanut or vegetable oil for frying
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2 cflour
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lime wdges
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cilantro leaves, for garnish
How To Make crunchy curried shrimp or fish
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1Preheat the oven to 200 degrees.
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2Toss the shrimp or fish with the vinegar. Combine the salt, pepper, tumeric, curry powder, and cayenne, if using, and rub this mixture into the fish.
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3Put 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.
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4When 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.
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5Serve with the lime, garnish with the cilantro.
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