Spiced Calamari with Mango Chutney
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
1st Step10 Min
2nd Step8 Min
3rd Step6 Min
4th Step4 Min
5th Step16 Min
6th Step2 Min
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.
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.
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.
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.
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.
6th Step of 6
Serve the spiced calamari with mango chutney and some fried curry leaves and fried chilies.