Method

Shrimp Marinade

Prepare and marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine yogurt, lime juice, ginger-garlic paste, red chili powder, ground cumin, ground coriander, turmeric, garam masala, salt and black pepper. Mix well until smooth.

Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (up to 1 hour). If using, whisk the egg and add just before frying to help coating adhere.

After marination, sprinkle cornstarch and rice flour over the shrimp. Toss gently to coat evenly; the mixture should form a thin, even batter-like coating. If you added egg, the flours will cling more readily.

Mandi Rice & Fragrant Components

Prepare aromatic rice

While shrimp marinates, drain the soaked basmati rice. In a small saucepan, heat 1 tsp ghee or oil over medium heat. Add bay leaf, cloves, green cardamom, peppercorns and cinnamon; fry 20–30 seconds until fragrant.

Add the drained rice and stir gently to coat the grains with the spices and oil for about 30 seconds. Pour in 3/4 cup water and 1/4 tsp salt. Bring to a gentle boil, cover, reduce heat to low and simmer 10–12 minutes or until water is absorbed and rice is tender. Turn off heat and let rest, covered, for 5 minutes before fluffing with a fork.

Frying & Serving

Heat oil and fry shrimp

Pour vegetable oil into a wide frying pan to a depth of about 1/4 inch (enough for shallow frying). Heat over medium-high until shimmering (about 175–190°C / 350–375°F). To test, drop a pinch of coating — it should sizzle immediately.

Add marinated, coated shrimp in a single layer, not overcrowding the pan (fry in two batches if necessary). Fry 1.5–2 minutes per side, or until coating is golden-brown and shrimp turn opaque and curl. Internal shrimp temperature should reach 63°C (145°F). Avoid overcooking — shrimp cook quickly.

Use a slotted spoon to transfer fried shrimp to a plate lined with paper towels to drain excess oil. Lightly salt while hot if desired.

Assemble Mandi-style single serving

Fluff the cooked rice and mound half on a serving plate. Arrange the hot fried shrimp on top of the rice. Sprinkle chopped cilantro, chopped mint and crispy fried onions over the shrimp and rice. Serve with lemon wedges and spiced yogurt or raita on the side.

Optional finishing touch: squeeze lemon over shrimp just before eating for brightness. Serve immediately so shrimp remain crisp.

Shrimp Fry Mandi - Single Recipe