This is not just any fried calamari.
It is fried calamari with curry. 
One of my favorite things to eat at a seafood restaurant back in Malaysia has always been fried calamari. The squid is guaranteed fresh and delicious. But, the coating… not so much.
On the other hand, I love Mamak style fried calamari too. The coating is guaranteed flavorful. Umami to the max. But the squid.. not so much. So to get the best of both worlds, I had to DIY or rather DIM (do it myself) which explains how these curried fried calamari babies were born.
Thin crispy coating made from a special blend of curry flour mix enveloping delicious and tender squid inside.
See the recipe for the dipping sauce here.
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Fried Calamari with Curry
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
Squid is fried until crispy in a curry flour coating for the best calamari you may ever have.
Ingredients
- 1 lb (450 g) squid, cut into 1/2-inch rings
- 2 tbsp fresh or dry curry leaves (optional)
- Vegetable oil, for deep frying
Marinade
- 3/4 cup (180 ml) plain yogurt
- 1/2 tsp sugar
Flour Mixture
- 1 cup (240 ml) cornstarch (or arrowroot powder)
- 1 cup (240 ml) all-purpose flour
- 1 tbsp fish curry powder
- 1 tbsp meat curry powder
- 1 tsp paprika
- 1 tsp turmeric powder
- 1 tsp chili powder (see note)
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 2 tsp salt
Instructions
- Combine the yogurt and sugar and pour over the squid. Marinate for 1 hour in the refrigerator.
- In a large bowl, whisk together all the flour mixture ingredients.
- Drop the squid into the flour mixture and coat well. Shake off excess flour and place the coated squid on a baking sheet for 20–30 minutes to rest. This brings the squid to room temperature before frying while allowing the coating to absorb and adhere.
- Heat 3/4 inch of oil in a pan or wok over medium-high heat to 350°F (175°C). Make sure there is enough oil to submerge the squid when frying.
- Just before frying, coat the squid once more in the flour mixture and shake off the excess.
- Gently lower the squid into the hot oil in batches. Fry for 1–2 minutes until golden brown. Return the oil to 350°F between batches.
- Place fried calamari on paper towels for 1 minute to absorb excess oil, then transfer to a wire rack set over a baking sheet (this keeps them crispy). To keep warm, place the baking sheet in an oven at 200°F.
- Fry the curry leaves with the last batch of calamari.
- Serve the calamari immediately with a dipping sauce of your choice (such as sweet chili or curry-style).
Notes
- Reduce or omit the chili powder for a milder coating.
- The double-coat method — flour, rest, flour again — is what gives these a thick, crunchy crust.
- Keep the oil temperature steady at 350°F; if it drops, the coating absorbs oil and turns soggy.
- Prep Time: 70 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 410
Frequently Asked Questions
What type of flour should I use for the curry coating?
For the coating, you should use a curry flour mix, which combines the flavors of curry with a suitable flour for frying.
How do I ensure the squid stays tender while frying?
To keep the squid tender, make sure to fry it quickly in hot oil, just until it turns golden brown.
What is the best way to serve the curried fried calamari?
Serve the fried calamari with the recommended dipping sauce to enhance the flavors and complement the curry coating.
