Masala Squid
Squid has to be one of my favourite ingredients in all forms, although crispy with a dipping sauce usually takes first place. Having recently found an establishment in Brighton that does a particularly scrumptious masala version, I thought I would have a go for myself, at a fraction of the price.
Ingredients (serves a crowd):
12/14 small squid*
1 large red onion
2 red chillis
100g plain flour
20g cornflour
20g semolina
20g masala spice blend
10g turmeric
2 tsp black onion seeds
Coriander
Lime
Salt
Dipping sauce:
6 tbsp Light mayonnaise or greek yoghurt
2 tbsp mango chutney
Ginger
Lime
Cooking oil - I used vegetable
Pat the squid dry with kitchen paper, and cut the body into rings and halve the tentacles. Finely slice the red onions and chilli.
Mix the flour, cornflour, semolina, masala, turmeric and black onion seeds with a good pinch of salt, then add the squid, chilli and onion, ensuring everything is coated.
Heat the oil until rippling on the surface, testing the temperature with a slice of onion. Cook the squid until brown and crisp, this is often easier in batches, so that the pan isn't overcrowded and loses its heat.
Season with another good pinch of salt, squeeze of lime and scattering of coriander leaves.
Serve with a simple dipping sauce of light mayo or yoghurt, mango chutney, and finely grated fresh ginger and lime juice to taste.
*Many supermarkets now have pre-prepped fresh or frozen baby squid, which are fuss-free and ready to use.