Recipe courtesy of Bal Arneson
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Cilantro and Mint Chutney:

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.

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Squid Stuffed Squid

Recipe courtesy of Alton Brown

Fried Calamari

Recipe courtesy of Anne Burrell

Grilled Squid Salad

Recipe courtesy of David Rosengarten

Spicy Squid Salad

Recipe courtesy of Merrilees Parker

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking