Spicy Naga-style Squid Fry

Ingredients

In this Naga-style adaptation, we replace the traditional batter used in Kalamar Tava with a flavorful marinade that incorporates Naga chili powder, ginger, garlic, and turmeric. This infusion of Naga spices gives the dish its distinct fiery flavor profile, setting it apart from the original Turkish version. We alse have the original recipe for Kalamar tava, so you can check it out.

• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 2 tablespoons Naga chili powder 2 tablespoons Naga chili powder
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the Naga chili powder, ginger paste, garlic paste, turmeric powder, and salt to make a marinade.
2. 2.
   Add the squid rings to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a pan over medium-high heat.
4. 4.
   Add the marinated squid rings to the pan and cook for 3-4 minutes on each side until they turn golden brown and crispy.
5. 5.
   Remove the squid from the pan and drain excess oil on a paper towel.
6. 6.
   Garnish with fresh coriander leaves and serve hot with lime wedges.

Treat your ingredients with care...

• Squid — Ensure that the squid is cleaned properly, removing any innards and the transparent cartilage. Slicing the squid into rings of equal thickness will ensure even cooking.

Tips & Tricks

• For an extra spicy kick, add finely chopped Naga chili peppers to the marinade.
• Serve the Spicy Naga-style Squid Fry with steamed rice or as a side dish with Naga-style curries.
• Adjust the level of spiciness by increasing or decreasing the amount of Naga chili powder used in the marinade.
• Make sure the oil is hot enough before adding the squid to achieve a crispy texture.
• Fresh squid is best for this recipe, but frozen squid can also be used if fresh is not available.

Serving advice

Serve the Spicy Naga-style Squid Fry as an appetizer or as a main course accompanied by steamed rice and a side of Naga-style chutney.

Presentation advice

Arrange the golden-brown squid rings on a platter, garnish with fresh coriander leaves, and serve with lime wedges on the side for a vibrant and visually appealing presentation.