Crispy Squid Rings with Spicy Mint Chutney

Ingredients

While the original French dish, Calamar croustillant, focuses on a simple and light batter, this Pakistani adaptation incorporates a blend of traditional spices to enhance the flavor profile. Additionally, the accompanying mint chutney adds a distinct Pakistani touch, providing a spicy and refreshing element to the dish. We alse have the original recipe for Calamar croustillant, so you can check it out.

• 500g (1.1 lb) squid rings 500g (1.1 lb) squid rings
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Vegetable oil, for deep frying Vegetable oil, for deep frying
• For the mint chutney: For the mint chutney:
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves 1/2 cup fresh coriander leaves
• 2 green chilies 2 green chilies
• 1 small onion, roughly chopped 1 small onion, roughly chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, and salt. Mix well.
2. 2.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
3. 3.
   Dip each squid ring into the prepared batter, ensuring it is evenly coated.
4. 4.
   Carefully drop the coated squid rings into the hot oil and fry until golden brown and crispy. This should take about 2-3 minutes per batch.
5. 5.
   Remove the fried squid rings from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
7. 7.
   For the mint chutney:
8. 8.
   In a blender or food processor, combine the mint leaves, coriander leaves, green chilies, onion, lemon juice, and salt.
9. 9.
   Blend until you achieve a smooth and thick consistency.
10. 10.
    Transfer the chutney to a serving bowl.

Treat your ingredients with care...

• Squid — Ensure that the squid rings are thoroughly cleaned and patted dry before coating them in the batter. This will help achieve a crispy texture.
• Mint leaves — Use fresh mint leaves for the chutney to get the best flavor. Remove any tough stems before blending.

Tips & Tricks

• For an extra crispy texture, you can double-coat the squid rings by dipping them in the batter twice before frying.
• Adjust the spiciness of the mint chutney by adding or reducing the number of green chilies according to your preference.
• Serve the crispy squid rings immediately after frying to maintain their crunchiness.
• If you prefer a milder flavor, reduce the amount of red chili powder in the batter.

Serving advice

Serve the crispy squid rings with the spicy mint chutney as a delicious appetizer or snack. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the golden-brown squid rings on a platter and place a small bowl of the mint chutney in the center. Sprinkle some chopped coriander leaves over the squid rings for an appealing presentation.