Description
Squid is fried until crispy in a curry flour coating for the best calamari you may ever have.
Ingredients
Units
Scale
- 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