Crispy Peppered Calamari (Karuveppilai Milagu Squid)

I'm the only person at home who enjoys squid no one even attempts to try it once. This dish is excellent as side dish for southindian meals or can be served as a starter.

Tips: squid is normally skinned and cleaned by the fishmonger but we need to rinse it with water thoroughly at least 3 to 4 times before rinsing in water use kitchen scissors to cut squid into equal rings then run it in running water...

Do not marinate with lime or vinegar this fish cooks fast with in a minute...it will turn rubbery in a giffy...if there is too much moisture in the fish after adding all purpose flour drench in bread crumbs do not over coat with corn flour and maida the coating will go hard it will not be edible...

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Ingredients:
250 Grams Squid
3 to 4 Tbsp All Purpose Flour
2 Tbsp Corn Flour
1 Tbsp Pepper Corns
1/2 Tsp Cumin
1 Red Chilly
4 Sprigs Curry leaves
1 Small Onion/Shallot Finely Chopped
10 Pods Garlic Chopped
Salt as per taste
Oil for frying

Method:

• Add the peppercorns, cumin, 2 sprigs curry leaves and dry chilly to a fry pan dry roast on low to medium flame once the cumin splutters remove from flame add to a mortar and pestle roughly grind to a coarse powder format...
• To the squid add salt and pepper powder, followed by all purpose flour and corn flour depending on the moisture content in the fish we can adjust the flour later coat the squid well and reserve for 5 minutes on counter top...
• Heat oil in a wok once the fumes forms add the squid and fry for a minute once the coating turns light brown remove the squid as soon as possible drain the excess oil on tissue paper and reserve...
• Heat a wok with 2 tbsp. of oil add the chopped garlic curry leaves and onion fry till light pink add the prepared masala powder stir and fry a bit add the fried squid and toss a bit add salt and pepper toss to coat and serve hot...Enjoy...:)

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