46 Min
Intermediate
Spiced Calamari with Mango Chutney
Ingredients
20
Portions
ingredient_quantity
recipe ingredient
500
g
squid tubes or calamari
75
g
Flour
35
g
rice flour
1
tbsp
Salt
1
tbsp
Pepper
2
tbsp
Chilli Flakes
1
tsp
Roasted curry powder
3
tbsp
MAGGI coconut milk powder
1
cube
MAGGI Chicken Seasoning Cube
2
Mediums
Egg
2
cups
Oil
2
Wedges
Lime
3
Mediums
just-ripe mangoes, peeled, stoned, coarsely chopped
2
Mediums
Onion
250
mL
apple cider vinegar
440
g
Sugar
1
tbsp
Ginger Paste
2
tsp
Cumin powder
1
tsp
Coriander leaves
1
tsp
Roasted curry powder
5
oz
Cloves
.
Nutrition Value
Carbohydrates
36.3 g
Energy
182.6 kcal
Fats
3.4 g
Fiber
3.7 g
Protein
4.4 g
Sodium
468 mg
Sugars
27.1 g
Information per serving
Instructions
46 Minutes
-
1st Step
10 MinRemove the skin from the squid and take the cartilage from inside. Cut open the squid lengthways then score the inside surface. Cut the squid into thin strips about 4mm (1/4 inch) thick. -
2nd Step
8 MinCombine plain flour, rice flour, Maggi Coconut Milk Powder, Maggi Chicken Seasoning Cube crushed, chili powder, unroasted curry powder, salt and pepper in a large bowl. -
3rd Step
6 MinBeat the egg whites and lightly coat the squid in the egg whites and then dust with the flour mixture. Shake off any excess flour. -
4th Step
4 MinHeat the oil in a large pan or wok, once the oil is hot, cook the squid in small batches. Fry until golden colour. Drain on the paper towel, and add some chili flakes, salt, and black pepper. -
5th Step
16 MinFor the mango chutney, place the mango, onion, vinegar, sugar, ginger, cumin, coriander, mixed spice, and cloves in a large heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until mixture thickens. Remove from heat and set aside. -
6th Step
2 MinServe the spiced calamari with mango chutney and some fried curry leaves and fried chilies.
