crunchy curried shrimp or fish
Updated on Aug 5, 2017
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!".
prep time
10 Min
cook time
20 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 1/2 - 2 pounds shrimp, bigger the better, peeled or any fish fillet
- 1 tablespoon vinegar, any kind
- - salt to taste
- 1/2 teaspoon black pepper
- 1 teaspoon ground tumeric
- 2 teaspoons curry powder or garam masala
- 1/4 teaspoon cayenne, optional
- - peanut or vegetable oil for frying
- 2 cups flour
- - lime wdges
- - cilantro leaves, for garnish
How To Make crunchy curried shrimp or fish
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Step 1Preheat the oven to 200 degrees.
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Step 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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Step 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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Step 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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Step 5Serve with the lime, garnish with the cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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