Crispy fried squid with garlic, curry leaves and almonds


First published in 2015
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Heat 8cm of oil in a large saucepan until it reaches approximately 170°C. Carefully add the garlic, almonds and curry leaves to the pan and deep fry for 20-30 seconds, stirring constantly. Once the garlic and almonds have become lightly coloured and crisp remove the pan from the hat and carefully remove the ingredients from the pan to drain on kitchen paper
For the crispy squid set out three containers, filling one with the seasoned flour, one with the milk and leaving one empty. Coat the pieces of squid first in the flour and then in the milk, before coating it again in the flour. Shake off any excess flour and place the coated squid in the third container ready to cook
Deep fry the squid at 180°C in batches, stirring the pieces in the pan for a couple of minutes until the squid is lightly coloured. Once cooked, remove from the pan and transfer to kitchen paper to drain
  • vegetable oil, or corn oil, for deep frying
To serve, combine the squid with the fried almond, garlic and curry leaves together in a bowl. Stir through the chopped chillies and divide between four bowls, garnishing with a wedge of lime
  • 2 chillies, red or green, very thinly sliced
  • 1 lime, quarted
First published in 2015
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