Printable Area
Curried Calamari with Cilantro and Mint Chutney
Recipe courtesy Bal Arneson
- Total Time:
- 20 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 2 servings
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.
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.