SPICY SQUID PAKORAS WITH COCONUT YOGURT DIP
If you like crispy calamari, you'll love these battered squid fritters spiced with curry leaves, spices, green chilli and ginger
Provided by Jane Hornby
Categories Snack, Starter
Time 25m
Yield Serves 4 as a starter or nibble
Number Of Ingredients 17
Steps:
- Heat a 5cm depth of oil in a medium, deep saucepan. It's hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
- For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat - it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
- When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
- When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.
Nutrition Facts : Calories 359 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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