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Spiced Calamari with Mango Chutney

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46Min
Intermediate

Ingredients

-
20 Portions
+

This dish has been optimized for 20 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

500  g
squid tubes or calamari
75  g
plain flour
35  g
rice flour
1  tbsp
Salt
1  tbsp
Black pepper
2  tbsp
Chili powder
1  tsp
Curry powder
3  tbsp
MAGGI coconut milk powder
1  cube
MAGGI Chicken Seasoning Cube
2  Mediums
Eggs
2  cups
Oil
2  Wedges
Lime
3  Mediums
just-ripe mangoes, peeled, stoned, coarsely chopped
2  Mediums
brown onions, coarsely chopped
250  mL
apple cider vinegar
440  g
white sugar
1  tbsp
ginger, finely grated
2  tsp
Cumin Seed
1  tsp
ground coriander
1  tsp
mixed spice
5  oz
Ground cloves

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Nutrition Value

Energy
200.66 kcal
Protein
5.7 g
Carbohydrates
41.5 g
Fats
3.74 g
Information per serving
Lets Cook

Instructions

46 Minutes
1st Step
10 Min
Remove 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 Min
Combine 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 Min
Beat 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 Min
Heat 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 Min
For 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 Min
Serve the spiced calamari with mango chutney and some fried curry leaves and fried chilies.
Spiced Calamari with Mango Chutney

1st Step of 6

: squid tubes or calamari

Remove 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.

Spiced Calamari with Mango Chutney

2nd Step of 6

: Black pepper, Salt, Chili powder, Curry powder, MAGGI Chicken Seasoning Cube, MAGGI coconut milk powder, rice flour, plain flour

Combine 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.

Spiced Calamari with Mango Chutney

3rd Step of 6

: Eggs

Beat the egg whites and lightly coat the squid in the egg whites and then dust with the flour mixture. Shake off any excess flour.

Spiced Calamari with Mango Chutney

4th Step of 6

: Black pepper, Chili powder, Oil

Heat 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.

Spiced Calamari with Mango Chutney

5th Step of 6

: Lime, just-ripe mangoes, peeled, stoned, coarsely chopped, brown onions, coarsely chopped, apple cider vinegar, white sugar, ginger, finely grated, Cumin Seed, ground coriander, mixed spice, Ground cloves

For 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.

Spiced Calamari with Mango Chutney

6th Step of 6

Serve the spiced calamari with mango chutney and some fried curry leaves and fried chilies.

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