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5 from 1 vote

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.
AuthorGeorge Alexander
PREP TIME20 minutes
COOK TIME5 minutes
TOTAL TIME25 minutes
Servings4 (servings)
CourseAppetizer Side Dish Snack
CuisineIndian Seafood Tapas
KeywordCalamari Fried Squid Squid Rings
Calories236 kcal

Ingredients

  • 400 g squid (cleaned and cut into 1cm rings)

MARINADE

  • 1/4 cup milk
  • 4 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

COATING

  • 4 tbsp plain flour
  • 4 tbsp cornflour
  • 1/2 tsp sea salt flakes

FOR FRYING

  • vegetable oil (enough to deep fry the calamari)

Instructions

  • 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

Calories: 236kcal (12%) Carbohydrates: 13g (4%) Protein: 17g (34%) Fat: 9g (14%) Saturated Fat: 1g (6%) Cholesterol: 78mg (26%) Sodium: 680mg (30%) Potassium: 279mg (8%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin C: 2mg (2%) Calcium: 10mg (1%) Iron: 5mg (28%)