Jumbo calamari with cumin, cucumber and yogurt dip

Difficulty:
1/5

Preparation time is 40 minutes.

Ease of preparation is easy.

Preheat deep-fryer to 375 degrees Fahrenheit.

Yield: 4 appetizer servings

Ingredients

  • 2-5 inch calamari squid tubes cut into ¼ inch slices
  • 4 cups whole milk
  • 2 cups rice flour
  • ½ teaspoon each of cayenne and chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Vegetable oil for deep frying

Calamari Dip

  • 6 cucumbers – peeled & seeded
  • 3 litres yoghurt
  • 60 grams onion – minced
  • 60 grams ginger
  • 2.5 millilitres salt
  • 60 millilitres cumin
  • 60 millilitres chilli powder

Directions

  1. Soak the calamari slices in the milk for at least 30 minutes.
  2. Toss the rings in a blend of rice flour, cayenne, chilli powder, garlic powder and salt.
  3. Deep-fry the calamari in vegetable oil for about 1 minute.
  4. Drain off oil & serve immediately!!
  5. For the dip, grate cucumber and place in cheesecloth.
  6. Squeeze out excess water.
  7. Add all remaining ingredients and mix well.
  8. Serve.