Cala­mari tokri

(serves 4)


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.

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