Lunch: Curried Calamari with Cilantro and Mint Chutney

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

Instructions

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.
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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