Spicy Fried Shrimp With Green Chutney

• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1/2 teaspoon grated garlic
• 1/2 teaspoon grated ginger
• 1/2 teaspoon garam masala
• 1 teaspoon green or red chile, minced
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint
• 2 tablespoons lemon juice
• 3 tablespoons chickpea flour (besan flour)
• 3 tablespoons rice flour
• Vegetable oil for frying
• 1/4 cup roughly chopped mint
• 2 cups roughly chopped cilantro
• 1 small garlic clove, minced
• 1 tablespoon grated ginger
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chopped green or red chile
• 2 tablespoons lime juice

1. Put shrimp in a large bowl and sprinkle with salt.
2. Add turmeric, cayenne, black pepper, garlic, ginger, garam masala, chile, cilantro, mint and lemon juice.
3. Toss to coat well and leave to marinate for at least 15 minutes.
4. (May marinate up to several hours in advance, refrigerated.)
5. Make the chutney: Put mint, cilantro, garlic, ginger, sugar, salt, cumin and chile in the bowl of a food processor or blender.
6. Puree until smooth, using a little ice water as necessary to help blend the mixture.
7. Add lime juice and transfer to a small serving bowl.
8. Just before frying, sprinkle rice flour and chickpea flour over reserved shrimp and toss to coat.
9. Then sprinkle with 1 or 2 tablespoons water and toss.
10. Shrimp should now have a batter-like coating.
11. Heat an inch of oil in a wok until nearly smoking, about 375 degrees.
12. Fry a few shrimp at a time until golden and crisp, a minute or so per side.
13. Drain on paper towels and keep warm until all shrimp are fried.
14. Serve with green chutney.

shrimp, salt, turmeric, cayenne, black pepper, garlic, grated ginger, garam masala, green, cilantro, mint, lemon juice, chickpea flour, rice flour, vegetable oil, mint, cilantro, garlic, ginger, brown sugar, salt, ground cumin, lime juice

Taken from cooking.nytimes.com/recipes/1017728 (may not work)