Name: Curried Calamari with Cilantro and Mint Chutney
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
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; 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.

Curried Calamari with Cilantro and Mint Chutney

Ingredients

Cilantro and Mint Chutney:

Directions

Cilantro and Mint Chutney:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages