Dakshin Calamari | Sanjeev Kapoor Khazana

Squid marinated with gunpowder, salt, curry leaves and coated with crumbs, deep fried.

DAKSHIN CALAMARI

Ingredients

4-6 squids, cut into rings
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 cup fresh breadcrumbs
2 teaspoons gun powder
Salt to taste
20-25 curry leaves, chopped
Crushed black peppercorns to taste
1 tablespoon lemon juice
2 tablespoons rice flour
1 egg
Fried curry leaves for garnishing

Method

1. Heat sufficient oil in a kadai.
2. Take squid rings in a bowl. Add ginger-garlic paste, chilli powder, gun powder, salt, chopped curry leaves, crushed peppercorns, lemon juice and rice flour and mix well.
3. Break in an egg and mix well.
4. Coat each marinated squid ring in egg and then with breadcrumbs.
5. Deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
6. Serve hot garnished with fried curry leaves.

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Cuisine - Tamil Nadu

Course - starter

Dish - starter