Curry salt and pepper squid with pineapple chutney
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Prep Time
19 mins
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Cook Time
1 hr
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Cuisine
Indian
Curry salt and pepper squid with pineapple chutney
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A twist on a salt and pepper squid with curry added
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Ingredients
Pineapple Chutney
- 400 grams pineapple peeled, cored and roughly chopped
- 175 ml freshly squeezed lime juice
- 80 grams sugar
- 1 tsp chilli powder Kashmiri if you can get this
- 1 tsp Turmeric
- 1 fresh red chilli deseeded and finely chopped
Curry salt & pepper squid
- 500 grams baby squid/tentacles or a mix of both
- 100 grams plain flour
- 5 tsp of your favourite curry blend
- 1 tsp chilli powder
- 6 tsp Sea salt such as Maldon
- Finely grated zest of 1/2 lime
- vegetable oil for frying
- Extra lemon or lime wedges to serve
Instructions
- To make the chutney place all the ingredients in a heavy-based pot and cook over medium heat for about 45 – 60 minutes. Cook until the chutney thickens and becomes a thick pulp. Season to taste, remove from the heat and allow to cool.
- If you are using whole baby squid, pull off the tentacles and remove the gut and ink sack and hard inner cartilage. Rinse under cool water and then drain. Cut the squid into equal sizes. Since I used only tentacles, I cut the larger ones in half.
- To make the salt, use a pestle and mortar and grind up the spices, salt and lime zest together to get it well mixed. Keep about 1 tsp aside to use for seasoning the cooked squid. Toss the remainder of the flour in a bowl.
- In a large pot or wok suitable for deep-frying, heat a decent amount of oil. You want enough to properly deep fry the squid. When the oil has reached 180C, take your first batch of squid and shake off any excess flour. Fry for about 1 ½ - 2 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 1 – 2 batches.
- Sprinkle some of the curry salt mix over the cooked squid and serve immediately with the pineapple chutney on the side.
Notes
- Thsi salt and pepper curry squid is best eaten soon after it has been cooked. Store any leftovers in the fridge.
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