Curried Calamari
During the summer I like having a drink or two with friends in the garden accompanied with some lovely homemade nibbles. Calamari is one of those snacks that is easy to make and can be eaten freshly made or prepared a couple hours ahead. This curried calamari is just a little bit spicy – it’s ready in 10 minutes and is perfect for parties, drinks or picnics. You can use normal flour if gluten is not a problem for you. Serve it with adiporraita.
Ingredients
Method
- Wash the calamari, remove the tentacles, then pat dry with paper towels and cut them into 5mm rounds. Keep the tentacles! Put all of them in a bowl and add the yogurt. Mix well and marinate for up to 1 hour.
- In a bowl, mix the gram flour with the spices and salt &pepper.
- Drop the squid into this mixture and coat well. Shake off the excess flour then repeat. Put them on a plate.
- Heat some oil in deep pan. When piping hot, add the calamari and deep-fry in batches until golden, then drain them on paper towels.
- Scatter the spring onion and chopped fresh herbs on top and serve at room temperature with lime/lemon wedges.