Recipe courtesy of Bal Arneson
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20 min
15 min
5 min
2 servings


Cilantro and Mint Chutney:


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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