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Author Notes: Ubiquitous as the salt and pepper version of this fried food is, you’d think that by now – considering its popularity – there would be other variations to choose from. As good though as the original recipe is, I wanted something more flavourful. With a bit of pep.
This recipe borrows from the Keralan style of cooking, especially with the use of coconut oil for frying. Although koonthal roast is usually not so crispy, it’s really quite delicious. What this version is however, is something of a hybrid – the three flour combination makes the rings crispy, and the chilli and curry leaves give it that aforementioned pep. —Kirthana | Theblurrylime
Serves 2 - 3
- 250 grams fresh calamari, cut into ½ cm rounds (reserve the tentacles)
- 1 teaspoon chilli powder (or to taste)
- 1/2 teaspoon ground pepper
- 1/4 teaspoon turmeric powder
- 1 1/4 teaspoons rice flour
- 1 teaspoon corn flour
- 1 teaspoon all-purpose flour
- Coconut oil, for frying
- Lime/lemon wedges, to serve
- Wash the calamari and pat dry with paper towels to remove any excess moisture.
- In a bowl, mix together the chilli powder, pepper, turmeric powder, rice flour, corn flour, all-purpose flour, and salt. Taste and adjust seasoning at this stage before it goes on the calamari; coat the rings and tentacles with this spice rub.
- Deep fry the calamari in batches until golden, and drain on paper towels. Serve immediately with lime/lemon wedges.