Curried Calamari with Coriander and Mint Chutney

  • 1 cup flour
  • 1 tablespoon ground coriander
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • A pinch of salt, plus more for sprinkling
  • A pinch of pepper
  • 3 large squid bodies, cleaned
  • 1/4 cup rapeseed oil
  • Coriander and Mint Chutney, recipe follows
  • For the Coriander and Mint Chutney
  • 1 tsp rapeseed oil
  • 1 tsp garam masala
  • 4 cloves garlic
  • 1 cup chopped coriander
  • 1 cup chopped mint
  • 1 tbsp lemon juice
  • Pinch of salt and pepper

Put the flour, coriander, fenugreek leaves, ground fenugreek, paprika, turmeric, salt and pepper into a medium bowl and mix well.

Dry the squid with a paper towel and then cut the bodies crosswise into 1/4-inch rings. Put the rings into the flour mixture and coat them well. Heat the oil in a large skillet and fry the coated squid until golden brown, 1 to 2 minutes. Do not overcook them as they will become tough and rubbery.

Drain on a paper towel-lined tray and sprinkle with some salt.

Blend the ingredients for the chutney together and serve with the calamari.

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