Jumbo calamari with cumin, cucumber and yogurt dip

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.