Spicy Squid Pakoras with Coconut Yogurt Dip

Name: Spicy Squid Pakoras with Coconut Yogurt Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 as a starter or nibble
Cuisine: indian
Ingredients: plenty of sunflower oil for frying; 250g prepared squid body opened out, scored on the inside, then cut into bite-sized pieces, plus the tentacles; mango chutney to serve; 140g gram flour plus 1 tbsp; 1 tbsp freeze-dried curry leaf; 1/2 tsp fennel seed bruised in a pestle and mortar; 1 heaped tsp ground cumin; 1 tsp ground turmeric; 1 tsp black mustard seeds (optional); 150ml full-fat coconut milk; 1 thumb-sized piece ginger finely grated; 2 garlic cloves crushed; 1 long, hot green chilli finely shredded (deseeded if you don't like it too hot); 1/2 bunch spring onions finely shredded; 100g low-fat Greek-style yogurt; 2 tbsp coconut milk; small handful mint leaves, to serve (optional)

⏱ 25 mins 🍽 Serves 4 as a starter or nibble 🌶 indian ✅ More effort 🏷 Snack

These squid pakoras offer a delicious twist on classic calamari, featuring tender squid pieces coated in a fragrant batter made with gram flour, coconut milk, and spices like cumin, turmeric, and curry leaf. The fritters are fried until perfectly crisp and served warm with a simple, tangy dip of yogurt and coconut milk. Ideal as a starter or snack, this recipe brings together vibrant Indian flavours with a satisfying crunchy texture. It takes just 25 minutes to prepare and cook, serving four people.

Ingredients

plenty of sunflower oil for frying
250g prepared squid body opened out, scored on the inside, then cut into bite-sized pieces, plus the tentacles
mango chutney to serve
140g gram flour plus 1 tbsp
1 tbsp freeze-dried curry leaf
1/2 tsp fennel seed bruised in a pestle and mortar
1 heaped tsp ground cumin
1 tsp ground turmeric
1 tsp black mustard seeds (optional)
150ml full-fat coconut milk
1 thumb-sized piece ginger finely grated
2 garlic cloves crushed
1 long, hot green chilli finely shredded (deseeded if you don't like it too hot)
1/2 bunch spring onions finely shredded
100g low-fat Greek-style yogurt
2 tbsp coconut milk
small handful mint leaves, to serve (optional)

Method

Pour a 5cm depth of sunflower oil into a medium, deep saucepan and heat it. Test the temperature by adding a bread cube. it should brown in about 30 secs. Preheat your oven to 200C/180C fan/gas 6. Prepare a large bowl and a baking tray by lining them with kitchen paper for draining the cooked squid.
To make the batter, place 140g gram flour and 1 tbsp gram flour in a large bowl with 1/2 tsp salt. Stir in the freeze-dried curry leaf, bruised fennel seed, 1 heaped tsp ground cumin, 1 tsp ground turmeric, and 1 tsp black mustard seeds if using. Gradually whisk in 150ml full-fat coconut milk to form a thick mixture. Fold in the grated ginger, crushed garlic, shredded green chilli, and shredded spring onions. Add the prepared squid pieces and mix thoroughly to coat. For the dip, combine 100g low-fat Greek-style yogurt with 2 tbsp coconut milk and season with salt.
Once the oil is hot, carefully drop in generous tablespoons of the batter, frying no more than three pakoras at a time. Cook for 1 1/2 mins until golden on one side, then turn them over with a slotted spoon and fry for another 1 1/2 mins.
When the pakoras are golden all over, lift them out and drain on the paper-lined bowl. Transfer them to the paper on the baking tray and place in the oven to stay warm. Repeat with the remaining batter. Once all are cooked, arrange the pakoras on a platter, sprinkle with a little salt and optional mint leaves, and serve with the prepared dip and mango chutney.

Nutrition (per serving)

Calories359 kcal

Fat18 g

Saturates8 g

Carbs30 g

Sugars3 g

Fibre5 g

Protein19 g

Sodium360 mg

Recipe details

Skill levelMore effort

CategorySnack

Cuisineindian

DietGluten-free