Crispy fried squid with garlic, curry leaves and almonds
by Mark Hix
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Ingredients
Fish & Shellfish
225g of squid, cleaned and cut into rough 2-3cm squares
Store Cupboard
55g of self-raising flour, preferably gluten free
40g of flaked almonds
salt
Dairy
135ml of milk
Fruit & Vegetables
4 garlic cloves, large, thinly sliced
1 lime, quarted
Spices & Dried Herbs
1 handful of curry leaves, fresh, frozen or dried
2 chillies, red or green, very thinly sliced
freshly ground black pepper
Oils & Vinegars
vegetable oil, or corn oil, for deep frying