I have been making this dish for more than thirty years—it’s one of the first South Asian recipes I learned—and I’ve never stopped loving it. After having a similar preparation in Delhi, I loved it even more. Basically, you coat shrimp with a spicy mix, then with a simple batter. Originally it was deep-fried, but shallow-frying, which uses less oil and makes less of a mess, works just as well. Don’t limit yourself to shrimp here; any seafood— scallops, oysters, clams, or fish fillet—will work wonderfully. Cooking time will remain about the same in almost every case.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.