Squid with Shallots, Ginger and Chilli

A SEAFOOD LOVER’S ESSENTIAL, THE SPICED SQUID BURSTS WITH THE SUBTLE YET UNMISTAKABLE TASTE OF THE INDIAN TRINITY OF SHALLOTS, GINGER AND RED CHILLI, TRANSPORTING YOU TO THE BEACHES OF KERALA, WHERE INDIAN CIVILISATION BEGAN. AN IMPRESSIVE DISH, SERVE AS A STARTER, LIGHT LUNCH OR AT A DINNER PARTY.

SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES

FRESH

1kg fresh squid, dried well, scored and cut into thick strips, tentacles included

8–10 fresh curry leaves

3 shallots or 1 onion, thinly sliced

65g piece ginger, peeled and finely shredded

1 large red chilli, seeded (optional) and thinly sliced

2 tomatoes, finely chopped

juice of ½ lime or lemon

1 tablespoon finely chopped coriander

SPICES

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

PANTRY/LARDER

85g plain flour or 42g cornflour

½ teaspoon salt, or to taste

large pinch of cracked black pepper

150ml oil

1. In a large bowl, place the flour, salt, black pepper and all the spices. Mix well and add the squid pieces. Using clean dry hands, toss the squid gently in the flour mix, making sure each piece is evenly coated.

2. Heat 3 tablespoons of the oil in a large frying pan or wok over a low–medium heat. Add the curry leaves, followed by the shallots and fry for 2–3 minutes. Turn the heat up to medium, add the ginger and red chilli and stir-fry until crisp and golden brown. Remove from the pan with a slotted spoon and drain on paper towel.

3. Using the same pan or wok, heat the remaining oil over a low–medium heat. Add the squid in 2 batches and fry for about 3–5 minutes until crisp and cooked through. Remove the squid with a slotted spoon to drain.

4. Mix the squid together with the crispy shallot mix. Add the tomatoes and toss together gently. Finish off with a squeeze of lime or lemon and the coriander.

NOTE: Be careful not to overcook the squid.