If you are a fan of crispy calamari, you are in for a treat with our tantalizingly spicy squid pakoras. These delicious fritters are made from tender squid, perfectly coated in an aromatic dough with aromatic curry leaves and a blend of spices. With a hit of zesty green chili and the warmth of ginger, every bite is packed with exotic flavors that will take your taste buds to a whole new level. And to make the taste even creamier, we serve these delicious pakoras with a delicious coconut yogurt dip. A combination that is simply irresistible!
- plenty of sunflower oil for frying
- 250g prepared squid, body opened, cut inside, then cut into bite-sized pieces, plus tentacles
- Mango chutney to serve
- 140 g flour, plus 1 tbsp
- 1 tbsp freeze-dried curry leaf
- ½ tsp fennel seeds, crushed in a mortar
- 1 heaped teaspoon ground cumin
- 1 tsp ground turmeric
- 1 tsp black mustard seeds (optional)
- 150 ml full-fat coconut milk
- 1 thumb-sized piece of ginger, finely grated
- 2 garlic cloves, crushed
- 1 long, hot green chili, finely chopped (deseeded if you don’t like it too spicy)
- ½ bunch of spring onions, finely chopped
- 100 g low-fat Greek-style yogurt
- 2 tbsp coconut milk
- small handful of mint leaves for serving (optional)
- Heat oil to a height of 5 cm in a medium-sized saucepan. It’s hot enough for frying when a cube of bread browns in the oil in about 30 seconds.
- Preheat the oven to 200°C/180°C fan/gas. 6. Line a large bowl and baking sheet with paper towels to drain the squid.
- To make the dough, place the flour in a large bowl, add 1/2 teaspoon salt and stir in the dried spices. Using a whisk, gradually incorporate the coconut milk until a thick dough forms. Add ginger, garlic, chilli and spring onions. Add the squid and mix well to coat – it will feel quite sticky.
- For the dip, mix yoghurt, coconut and mint and season with salt.
- When the oil is hot enough, add a generous tablespoon of batter. Do not fry more than three pakoras at a time, otherwise the oil will lose its shine. Fry for 1 1/2 minutes or until one side is golden brown, then carefully turn the pakoras over with a slotted spoon and fry for another 1 1/2 minutes.
- When everything is golden brown, remove, drain on the paper in the bowl, then transfer to the paper on the baking tray and place in the oven to keep warm.
- Repeat the process and use up the rest of the dough.
- When all the pakoras are cooked, place them on a platter, sprinkle with a little salt and reserved mint leaves if you like and serve with the dip and mango chutney.
Equipment and tools
- frying pan
- Pestle and mortar
This recipe contains the following allergens:
- grams of flour
- Coconut milk
- Greek style yogurt
Storage and leftovers
If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When ready to eat, you can reheat the squid pakoras in a preheated oven at 180°C for about 10 minutes or until heated through. The coconut yogurt dip can be refrigerated separately and enjoyed within 3 days.
The health benefits of spicy squid pakoras with coconut yogurt dip
If you want to add a spicy and flavorful dish to your menu, spicy squid pakoras with coconut yogurt dip is the perfect choice. This dish not only satisfies your taste buds but also offers several health benefits. Let’s explore the health benefits of the main ingredients used in this recipe:
Squid is a low-calorie, high-protein seafood option. It is an excellent source of essential nutrients such as vitamin B12, selenium and omega-3 fatty acids. These nutrients promote brain health, support the immune system, and reduce inflammation in the body.
2. Gram flour
Chickpea flour, also known as chickpea flour, is a gluten-free alternative to traditional wheat flour. It is rich in protein and fiber, which help regulate blood sugar levels and promote digestive health.
3. Curry leaf
Curry leaves, commonly used in Indian cuisine, are a nutritional powerhouse. It is packed with antioxidants, vitamins A and C, iron and calcium. These nutrients help improve digestion, boost immunity, and maintain healthy skin and hair.
4. Fennel seeds
Fennel seeds are known for their digestive properties. They can help relieve indigestion, bloating and constipation. Fennel seeds are also rich in antioxidants and have an anti-inflammatory effect.
5. Coconut milk
Coconut milk is a creamy and delicious addition to this recipe. It’s a dairy-free alternative that’s rich in healthy fats, including medium-chain triglycerides (MCTs). MCTs are easily absorbed by the body and can provide a quick source of energy.
Ginger is widely known for its medicinal properties. It has anti-inflammatory and antioxidant effects, aids digestion, reduces nausea, and can help relieve muscle pain and soreness.
7. Greek-style yogurt
Greek-style yogurt is a good source of protein, calcium, and probiotics. It promotes a healthy gut microbiome, supports bone health, and helps maintain satiety, making it a great weight management option.
By incorporating these ingredients into spicy squid pakoras with coconut yogurt dip, you not only enhance the flavor but also provide your body with various nutrients and health benefits. Enjoy this delicious dish without a guilty conscience!