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Prepare a clean chopping board as your workstation.
Quickly run a sheet of rice paper under water, then place it on the chopping board. Layer a sheet of nori, then another sheet of wetted rice paper. This is now your ‘fish skin’. Repeat with the remaining rice paper and nori sheets.
Using a pair of kitchen scissors, cut the ‘fish skin’ into equal pieces, depending on the size you prefer them to be.
In a pot or wok, heat at least 2″ worth of vegetable oil over medium-high heat. Once the oil is hot (inserting a wooden chopstick will result in tiny bubbles around it), fry the ‘fish skin’. It should puff up very quickly. Remove from the oil and place on a wire rack to drain.
In the same oil, fry the curry leaves for about 10 seconds. Drain and set aside.
In a dry grinder, combine the raw cashews, nutritional yeast, turmeric powder, black salt, and MSG (if using). Grind to a fine powder.
In a large lidded bowl or container, combine the fried ‘fish skin’, fried curry leaves, and ‘salted egg yolk’ powder. Shake well to distribute the seasoning evenly. Serve.