Recipe courtesy of Bal Arneson
Curried Calamari with Cilantro and Mint Chutney
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 704
- Total Fat
- 34
- Saturated Fat
- 4
- Carbohydrates
- 66
- Dietary Fiber
- 9
- Sugar
- 1
- Protein
- 36
- Cholesterol
- 371
- Sodium
- 244
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.
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.