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Saturday, 15 June 2013

Calamari Balls

This recipe (though slightly bastardised) came from a student of mine. Good bloke with a real love of food. This is as simple as it is cheap. Squid tubes are very economical and as the mixture is combined with milk, you effectively cannot over cook it! Hooray! Thanks Josh.

500 gms squid tubes
1 chilli de-seeded
Zest of 1 lime
1 coriander root (or leaves)
1 tsp garam marsala
Bread crumbs
2 eggs beaten
Oil for frying

Rough chop the squid tubes then blitz with the chilli, lime zest, coriander, a little salt and 1 tbs of milk until it forms a paste. If it is too dry, add a little more milk. If you've added too much you can drain it later. Cover and place in the fridge overnight. Heat the oil to a high temperature. Make 1 tbs sized balls of the squid goo. Season the flour with salt and the curry paste (garam marsala). Dust the balls in the flour, pass through the beaten egg then crumb. Deep fry in batches until they rise to the surface and have great colour. Drain and season with a little more salt while hot. Serve with whatever takes your fancy - I had lime wedges, teriyaki sauce and some home-made chilli jam.


  1. Looks delicious, though I would never have thought squid were that well hung.

  2. They do come in 'giant format' Nick.