Shrimp Fry Mandi - Half Recipe

Prepare rice and aromatic broth

Drain soaked basmati rice. In a medium saucepan, bring 2 cups water, the halved onion, smashed garlic, cardamom, cinnamon stick, bay leaf, crushed loomi (if using), and 0.5 tsp salt to a simmer. Once simmering, add the drained rice. Reduce heat to low, cover, and cook for 12–14 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered 5 minutes. Remove whole spices and onion before serving. Reserve a small ladle (about 30–50 ml) of the hot aromatic broth to drizzle on the finished mandi for flavor.

Pat shrimp dry with paper towels. In a bowl combine yogurt, lemon juice, garlic paste, ginger paste, mandi spice mix, ground cumin, ground coriander, turmeric, red chili powder, 0.5 tsp salt, and 1 tbsp olive oil. Add shrimp and toss to coat thoroughly. Marinate 15–30 minutes (no longer than 1 hour to avoid breaking down shrimp).

Make the dry coating

In a shallow bowl combine all-purpose flour, cornstarch, baking powder, cayenne, 0.5 tsp salt, and black pepper. Mix well so coating is uniform.

Heat vegetable oil in a deep pot or deep fryer to 180°C (350°F). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.

Remove shrimp from marinade, allowing excess yogurt to drip off. Dredge each shrimp in the flour-cornstarch mixture, pressing lightly so the coating adheres. Shake off excess. Fry shrimp in batches to avoid crowding: cook for 2–3 minutes per batch until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer fried shrimp to a wire rack or plate lined with paper towels to drain.

When all shrimp are fried, briefly reheat 1 tbsp ghee in a small skillet, add the fried shrimp and toss for 30 seconds to glaze and impart buttery aroma. If using crushed loomi, add now to warm and release fragrance.

Fluff the cooked rice with a fork and spread on a serving platter in a shallow layer. Spoon fried shrimp evenly over the rice.

Drizzle a few tablespoons of the reserved aromatic broth and any pan juices over the rice (avoid making rice soggy). Garnish with toasted almonds or fried onions and chopped cilantro. Serve immediately with lemon wedges and Arabic hot sauce on the side.