Appetizer Week: Fried Calamari with Curry Leaves

 2 days left to Joss & Main’s beautiful Storage Tower giveaway. Don’t miss out!

So far for this week, we’ve had some healthy selections for starters: Ya Li Pear SalsaRaw Cremini Salad Crostini & Pesto Pasta Salad.  Nice and raw and fresh.

We’ll take this to a different direction today with a warm starter. Starters should be fun to eat with your fingers, I like to think. Get the gathering started on a fun note, amiright? Hence, squiggly fried calamari but made even better with the fragrance from curry leaves!

My very first posts on this blog was on how to clean squid. The pictures were worse than what I have now (if you can imagine!), way too big in size & takes a bit too long to load. I’m still gonna link to it, if you were wondering. 🙂 One day I’ll update the pictures & blog post. One day.
Fried Calamari with Curry Leaves1

When you’ve cleaned your squids & cut them into reasonable bite size, get the flour coating ingredients ready. Just remember when cutting the squid that they will most definitely shrink some during the frying process so account for that.
Fried Calamari with Curry Leaves2

Nicely washed & drained.
Fried Calamari with Curry Leaves3

Be sure to season the flour mixture very well. Salty fried squid = bliss!
Fried Calamari with Curry Leaves4

I usually just use a sauce pan for frying. I rarely bother with frying at all because I’m just not into it at all. I’m glad I made this exception 🙂
Fried Calamari with Curry Leaves6

Get on a thin coating of that flour. I fried my curry leaves in the oil to lend it its fragrance before adding in the squid batch by batch. Sorry, no pictures because me + hot oil + phone = disaster. Aren’t you glad I’m here to teach your recipe math? 😉
Fried Calamari with Curry Leaves7

Serve with plenty of leon juice, Tabasco sauce & grainy mustard-mayo sauce!
Fried Calamari with Curry Leaves8

Fried curry leaves are really papery thin & crunchy. I read that they are good for keeping hair pigments from turning white. So load up on them if you have the chance.
Fried Calamari with Curry Leaves9

You can definitely dig in with your fingers amongst a group of friends.
Fried Calamari with Curry Leaves10

Hubs & I wiped that bowl totally clean.
Fried Calamari with Curry Leaves11

Perfect appetizer for a party of 2.
Fried Calamari with Curry Leaves12

What sorts of warm appetizers do you like or always prepare?

signature

“Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning.” {James 1:17}

Line divider

Appetizer Week: Fried Calamari with Curry Leaves
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 lbs Squid with Tentacles, cleaned & cut into ⅓- to ½-inch-thick rings
  • 2 cup Flour
  • 1 tbsp Salt
  • ½ tsp freshly ground Black pepper
  • 2 sprigs Curry Leaves, stripped from stems
  • 3 cups Vegetable Oil
  • 1 lemons, cut into wedges
  • 3 tbsp Mayonnaise
  • 1 tbsp Whole Grain Mustard
Steps
  1. Pour oil into a deep sauce pan & heat on MED HIGH.
  2. Meanwhile, whisk together flour, salt & pepper in a bowl.
  3. Use a curry leaf to test if oil is hot enough by dropping it into the oil. If it sizzles immediately without blackening the leaf, it's just about right. Toss in all the curry leaves & let them sizzle for about 20-30 seconds. Use a strainer & remove leaves to a bowl. Set aside.
  4. Drop a handful of squid pieces into flour mixture & shake until pieces are thinly coated with flour. Shake off excess before carefully dropping into hot oil. Do this in batches.
  5. Fry squid only 1 minute per batch lest they overcook & become rubbery. Strain out & place on paper towel-lined plate as you cook the following batches.
  6. Once squid is done, stir together mustard & mayonnaise in a small saucer.
  7. Arrange fried squid/calamari in a nice serving bowl with fried curry leaves & place lemon wedges around.
  8. Serve with mustard-mayo sauce and some Tabasco.
  9. Consume as soon as possible!

 Recipe adapted from: Giada De Laurentiis

Tell me more!