Crispy fried squid with garlic, curry leaves and almonds


Fish & Shellfish

  • 225g of squid, cleaned and cut into rough 2-3cm squares

Store Cupboard

  • 55g of self-raising flour, preferably gluten free
  • 40g of flaked almonds
  • salt


  • 135ml of milk

Fruit & Vegetables

  • 4 garlic cloves, large, thinly sliced
  • 1 lime, quarted

Spices & Dried Herbs

  • 1 handful of curry leaves, fresh, frozen or dried
  • 2 chillies, red or green, very thinly sliced
  • freshly ground black pepper

Oils & Vinegars

  • vegetable oil, or corn oil, for deep frying