Recipe courtesy of Bal Arneson

Curried Calamari with Cilantro and Mint Chutney

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 2 servings
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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


  1. Put the flour, coriander, fenugreek leaves, ground fenugreek, paprika, turmeric, salt and pepper into a medium bowl and mix well. 
  2. 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.
  3. 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:

  1. 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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