Squid Fry Kerala

Ingredients

• - 400g squid
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Clean squid: Pull head from tube. Remove quill and ink sac. Peel outer skin. Cut tubes into rings and tentacles into pieces. Wash very thoroughly.
2. Marinate squid: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 20 minutes.
3. Make batter: Mix 4 tbsp rice flour, 2 tbsp cornflour, 1 tsp red chilli powder, half tsp turmeric and salt with just enough water to make a thick coating batter.
4. Coat squid: Dip each squid ring and tentacle piece in the batter.
5. Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high.
6. Test oil: Drop a bit of batter — it should rise in 2 seconds.
7. Fry in batches: Add batter-coated squid to hot oil. Do not crowd. Fry 3-4 minutes until golden.
8. Flip and fry: Turn each piece and fry another 2-3 minutes until crispy all over.
9. Drain: Remove and drain on paper towels.
10. Serve: Serve immediately with lemon wedges and onion rings. Squid fry is best eaten fresh and hot.