Prep time: 30 mins Cooking time: 5 mins
Ingredients 1 tsp curry powder pinch yellow chilli powder 1/2 tbsp coriander powder 1 tsp lemon juice 12 calamari rings oil, for deep frying 1/2 cup tempura flour 5 tbsp all purpose flour 1 egg, beaten 5 tbsp breadcrumbs For chutney 1 tbsp kasundi mustard 1 tsp curry powder 2 tbsp freshly grated coconut 2 tsp yogurt 1/2 tsp lemon juice 1 tsp lemon zest 1 tsp salt Method: 1. Mix together curry powder, yellow chilli powder, coriander powder and lemon juice. Add calamari rings and toss well. Leave to marinate for about 30 minutes. 2. To prepare chutney, heat kasundi mustard in a small pan over a low heat. Add curry powder and stir well. Add remaining ingredients and cook for a further 3-4 minutes. Remove from heat and allow to cool. 3. When ready to serve, heat oil for deep frying. Mix together tempura flour with all-purpose flour. Dust calamari with flour, dip in egg and then coat with breadcrumbs. Deep-fry until golden brown. Serve with chutney.