Crunchy Curried Shrimp or Fish

Stacy Goodall


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 votes

10 Min
20 Min
Pan Fry


  • 1 1/2 - 2 lb
    shrimp, bigger the better, peeled or any fish fillet
  • 1 Tbsp
    vinegar, any kind
  • ·
    salt to taste
  • 1/2 tsp
    black pepper
  • 1 tsp
    ground tumeric
  • 2 tsp
    curry powder or garam masala
  • 1/4 tsp
    cayenne, optional
  • ·
    peanut or vegetable oil for frying
  • 2 c
  • ·
    lime wdges
  • ·
    cilantro leaves, for garnish

How to Make Crunchy Curried Shrimp or Fish


  1. Preheat the oven to 200 degrees.
  2. Toss 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.
  3. Put 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.
  4. When 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.
  5. Serve with the lime, garnish with the cilantro.

Printable Recipe Card

About Crunchy Curried Shrimp or Fish

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: Indian

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