Instructions

1. Wash the calamari, remove the tentacles, then pat dry with paper towels, then cut them into 5mm rounds. Keep the tentacles!
2. In a bowl, mix the paprika/chilli powder, turmeric, flour and salt & pepper. Put this mixture in a freezer bag.
3. Lightly whisk the eggs in a bowl. Dip the calamari and tentacles into this, allowing the excess to drip off. Put the calamari into the bag of seasoned flour and shake it to coat them well.
4. Heat some oil in a wok or a deep pan. Add the curry leaves.
5. Deep fry the calamari in batches until golden, then drain them on paper towels.
6. Serve warm with lime/lemon wedges.