Curried Calamari with Cilantro and Mint Chutney
Curried Calamari with Cilantro and Mint Chutney
Try this quick and easy fried calamari recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 15 minutes
  • Cooking Time 5 minutes
  • Yield 2 servings
  • 1 cup flour
  • 1 tablespoon dried fenugreek leaves
  • 1 tablespoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground fenugreek
  • ¼ teaspoon turmeric
  • A pinch of salt
  • A pinch of pepper
  • 3 large squid bodies, cleaned
  • ¼ cup grape seed oil
  • A pinch of salt
  • Cilantro and Mint Chutney:
  • 1 teaspoon grape seed oil
  • 4 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1 cup chopped cilantro
  • 1 cup chopped mint
  • 1 tablespoon lemon juice
  • A pinch of salt
  • A pinch of pepper
  1. Put the flour, spices and salt and pepper into a medium bowl and mix well
  2. Dry the squid with a paper towel and then cut the body crosswise into 1/4-inch rings
  3. Put the rings into the flour mixture and coat them well
  4. Heat oil in a large skillet and fry the coated squid for 1-2 minutes, until golden brown
  5. Do not overcook them as they will become tough and rubbery
  6. Drain on a paper towel-lined tray and sprinkle with some salt. Serve with Toasted Garlic Cilantro and Mint Chutney
  1. Cilantro and Mint Chutney:
  2. Pour oil in a small saucepan over medium heat and add garlic and garam masala
  3. Cook for 1 minute
  4. Let cool slightly and put into a food processor along with the cilantro, mint, lemon juice, water, salt and pepper and pulse until smooth
  5. Store in an airtight container in the refrigerator

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