Charles Perry of The Times’ Food staff told us about an appetizer he’d had at Bombay Cafe: haldi jhinga (crisp marinated shrimp), one of the rare dishes to spotlight the flavor of turmeric (haldi), the spice mostly known for coloring curries yellow. At last, he said, shrimp so crisp you can practically hear them as you chew.
Neela Paniz of Bombay Cafe sent the recipe. The shrimp (jhinga) are marinated with haldi (turmeric), ginger, green chiles and cilantro. Just before cooking, they’re coated with Cream of Rice cereal, which makes them appealingly crunchy.