Indian Fried Calamari


“Marinated in a warming spice of chilli, turmeric, ginger, garlic and curry leaves, these Indian fried calamari are a peppery twist to the classic.”

I’m a calamari lover! Are you a calamari lover? If you’re reading this my guess is that you are too! Marinated in a warming spic of chilli, turmeric, ginger, garlic and curry leaves, these Indian fried calamari are a peppery twist to the classic. 

Indian Fried Calamari 

Recipe by George AlexanderCourse: Snacks, SidesCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes

Marinated in a warming spice of chilli, turmeric, ginger, garlic and curry leaves, these Indian fried calamari are a peppery twist to the classic.

Ingredient

  • 400g cleaned squid, cut into 1cm rings

  • marinade for squid (1 hour min)
  • 1/2 cup milk

  • 1 tsp chilli powder

  • 1 tsp turmeric powder

  • 6 cloves garlic, crushed

  • 2 inch ginger, crushed

  • 1 sprig curry leaves

  • 1 tsp sea salt flakes

  • to coat before frying
  • 4 tbsp cornflour

  • 4 tbsp plain flour

  • 1 tsp sea salt flakes

  • for deep frying
  • oil

Directions

  • Clean the squid thoroughly then cut the tubular flesh into 1cm diameter rings – cutting the tentacles into similar sized pieces.
  • Place the pieces into a bowl along with the prepared marinade and mix well. Cover the bowl and allow the squid to marinate for up to 8 hours in the fridge. If you’re pressed for time, marinate for at least an hour.
  • When you’re ready to fry the squid, mix together the cornflour, plain flour and salt in a container. Heat oil in a heavy bottomed pan over a medium heat ( around about 180 degrees). There should be enough oil to submerge the pieces of squid when frying.
  • Coat the squid in flour, shaking off the excess. Gently place a few pieces into the oil, one at a time, frying for about a minute until they appear crisp and a pale gold. Avoid putting too many in at once as it will lower the overall temperature of the oil. Drain onto kitchen paper, season with salt and serve immediately.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.

If you love this calamari recipe, then why don’t you check out our other seafood recipes? Like these delectable fish cakes.

Recipe consulted: cooking the perfect calamari from the guardian and kanava fry from cookpad.

3 Comments

  1. Interesting stuff! I’ll probably share this with some of my friends. Thanks again for posting it.

  2. Pingback: Indian Fish Cakes | How to make the best fish cakes | pestleandspice

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