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.”

Indian Calamari
Indian Fried Calamari

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

Ingredients

  • 400g squid, cleaned and cut into 1cm rings
  • 1/4 cup milk
  • 4-5 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 8-10 curry leaves
  • 1/2 tsp sea salt flakes
  • 4 tbsp plain flour
  • 4 tbsp cornflour
  • 1/2 tsp sea salt flakes, to season the plain flour and cornflour
  • vegetable oil, enough to deep fry the calamari 

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Indian Fried Calamari

1. Into a large bowl add the squid rings, garlic, ginger, chilli powder, turmeric powder, curry leaves, sea salt flakes and milk. Combine these ingredients thoroughly and cover with cling film. 


2. Refrigerate the marinated squid rings for up to 4 hours, or a minimum of 1 hour. When they are ready to be deep fried, take the marinated squid out from the fridge and let it rise to room temperature.


3. Then mix together the cornflour, plain flour and salt in a container. Toss the squid generously in the flour until it has been evenly coated. Pat any excess flour off from the coated squid pieces and set them aside ready for deep frying.


4. Heat vegetable oil in a heavy bottomed pan over a medium-high flame or until the oil reaches a temperature of 180°C/350°F. There must be sufficient oil in the pan to completely submerge the squid pieces whilst deep frying. Test the readiness of the oil by placing a curry leaf or a small piece of squid into it. The oil should bubble vigorously.


5. In small batches, place a few pieces of squid into the hot oil and fry for between 2-3 minutes or until they appear crisp and golden brown.


6. Drain the squid rings onto kitchen paper and sprinkle over flaked sea salt. Garnish with chopped coriander leaves and serve with wedges of lemon.


Tips for making the best calamari ever


Marinating the calamari

Marinating the squid pieces will be essential in making calamari with a smooth and creamy texture. As recommended, the longer you are able to marinate the squid for the better, ideally up to 4 hours. 

Although the spices will work to impart a delicious flavour, it is the milk that will be key to the marinade. The lactic acid from the milk will help to break down the proteins and soften the collagen. 

Once you’ve prepared the marinated squid, cover the squid pieces in a sealed container and let the marinade work its magic!


Frying the calamari

Let the squid rise to room temperature – When you’re ready to fry, take the marinated squid out from the refrigerator and let it rise to room temperature. This will ensure that whilst frying, the overall temperature of the hot oil doesn’t reduce dramatically and turn the calamari rubbery from overcooking.

Coating the squid – Once you have dredged the squid in the flour mix, leave the coated squid standing for 1-2 minutes. Doing so will help the flour adhere to the squid pieces better and result in a crispy coating that doesn’t peel off once fried.

Fry in small batches – When frying the calamari, make sure the frying pan isn’t overcrowded. Only fry a few pieces of squid at a time, adding only enough without touching or overlapping one another. If you fry too many at once the overall temperature of the oil will be reduced drastically. Once again, this will lead to greasy and unappealing calamari.

Turn up the heat – If you want crispier calamari with a smoother texture, heat the oil to 200°C/400℉ and fry the squid for no more than 60-90 seconds.


Other seafood dishes to try

Loving this calamari recipe? Why not check out some of these other seafood recipes!

South Indian Fish Stew

Indian Fish Cakes


How to enjoy your Indian Calamari

The Indian Calamari is best enjoyed piping hot! So it is highly recommended that you fry the calamari just before you’re ready to serve. 

Do not refry cooked calamari as this will only overcook your beautiful squid and make the calamari extra greasy. Ideally you should only fry the amount required for each serving.

It is best served with a sprinkle of chopped coriander and a squeeze of lemon juice. You can have it alongside plain mayonnaise or get fancy with other mayonnaise combinations like garlic and lemon.


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Indian Fried Calamari 

Recipe by George AlexanderCourse: StartersCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

5

minutes
Calories

235

kcal
Method

Stovetop

Total time

25

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

  • calamari marinade
  • 400g squid, cleaned and cut into 1cm rings

  • 1/4 cup milk

  • 4-5 garlic cloves, finely chopped

  • 1 inch (1 tbsp) ginger, finely chopped

  • 1 tsp chilli powder

  • 1 tsp turmeric powder

  • 8-10 curry leaves

  • 1/2 tsp sea salt flakes

  • to coat the calamari
  • 4 tbsp plain flour

  • 4 tbsp cornflour

  • 1/2 tsp sea salt flakes

  • for deep frying
  • vegetable oil, enough to deep fry the calamari 

Directions

  • Into a large bowl add the squid rings, garlic, ginger, chilli powder, turmeric powder, curry leaves, sea salt flakes and milk. Combine these ingredients thoroughly and cover with cling film.
  • Refrigerate the marinated squid rings for up to 4 hours, or a minimum of 1 hour. When they are ready to be deep fried, take the marinated squid out from the fridge and let it rise to room temperature.
  • Then mix together the cornflour, plain flour and salt in a container. Toss the squid generously in the flour until it has been evenly coated. Pat any excess flour off from the coated squid pieces and set them aside ready for deep frying.
  • Heat vegetable oil in a heavy bottomed pan over a medium-high flame or until the oil reaches a temperature of 180°C/350°F. There must be sufficient oil in the pan to completely submerge the squid pieces whilst deep frying. Test the readiness of the oil by placing a curry leaf or a small piece of squid into it. The oil should bubble vigorously.
  • In small batches, place a few pieces of squid into the hot oil and fry for between 2-3 minutes or until they appear crisp and golden brown.
  • Drain the squid rings onto kitchen paper and sprinkle over flaked sea salt. Garnish with chopped coriander leaves and serve with wedges of lemon.

Nutrition Facts

4 servings per container


Calories236

  • Amount Per Serving% Daily Value *
  • Total Fat 9g 14%
    • Saturated Fat 1g 5%
  • Cholesterol 78mg 26%
  • Sodium 680mg 29%
  • Amount Per Serving% Daily Value *
  • Potassium 279mg 8%
  • Total Carbohydrate 13g 5%
    • Dietary Fiber 1g 4%
    • Sugars 1g
  • Protein 17g 34%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Notes

Recipe consulted: cooking the perfect calamari from the guardian, kanava fry from cookpad and a guide to marinating from fine cooking.


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.

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4 Comments

  1. Pingback: South Indian Fish Stew | Indian Fish Stew Recipe | pestleandspice

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

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

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