Recipe courtesy of Bal Arneson
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Curried Calamari with Cilantro and Mint Chutney
Total:
20 min
Active:
15 min
Yield:
2 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 cup flour
  • 1 tablespoon ground coriander
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • A pinch of salt, plus more for sprinkling
  • A pinch of pepper
  • 3 large squid bodies, cleaned
  • 1/4 cup grapeseed oil
  • Cilantro and Mint Chutney, recipe follows
Cilantro and Mint Chutney:
  • 1 teaspoon grapeseed oil
  • 1 teaspoon garam masala
  • 4 cloves garlic, minced
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh mint
  • 1 tablespoon lemon juice
  • A pinch of salt
  • A pinch of pepper

Directions

Put the flour, coriander, fenugreek leaves, ground fenugreek, paprika, turmeric, salt and pepper into a medium bowl and mix well. 

Dry the squid with a paper towel and then cut the bodies crosswise into 1/4-inch rings. Put the rings into the flour mixture and coat them well.

Heat the oil in a large skillet and fry the coated squid until golden brown, 1 to 2 minutes. Do not overcook them as they will become tough and rubbery. Drain on a paper towel-lined tray and sprinkle with some salt. Serve with Cilantro and Mint Chutney.

Cilantro and Mint Chutney:

Pour the oil in a small saucepan over medium heat and add the garam masala and garlic. Cook for 1 minute. Let cool slightly and put into a food processor along with the cilantro, mint, lemon juice, some water, salt and pepper and pulse until smooth. Use immediately or store in an airtight container in the refrigerator.

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