Last updated on August 16th, 2019
Calamari has always been one of my absolute favorite items to order as an appetizer. If we are out to eat at an Italian restaurant, there is at least a 90% chance I will order it. Sure, it’s not always as delicious as I work it up to be in my head, BUT it has almost become habitual for me. I can’t think back to how long ago my longing for squid began, but it has been prevalent ever since. I am not a marinara girl though, and that is usually the base of the sauce I get alongside my calamari when I order.
You know what I am a fan of though? Curry. Curry flavored absolutely anything under the sun… or sea. That’s why I decided I needed to try and tackle this homemade calamari project, so I could create the ultimate curry-infused dipping sauce to eat with it. Little did I know, I would actually PREFER this calamari to the calamari I’ve been eating all these years at so many different fancy restaurants!
Without too much further ado, since I think this is the most excited I have been to post a recipe, in months– there you have it! You can find wild caught squid at the nearest Asian market!
Calamari and a Curry Infused Dipping Sauce
Servings 3 -4
- Slice the squid into rings (I made mine big to look like onion rings!).
- In a large bowl, combine the tapioca starch/flour with the macadamia nut powder and sea salt. Give it a nice mixing with a spoon or your hands.
- In a large saucepan, heat about 1 1/2" of coconut oil for a few minutes until it begins to slightly bubble. Lay out a parchment lined baking sheet next to the stove. Place the calamari rings into the flour/nut mixture and make sure they are covered completely. Place them on the baking sheet, as a launching pad for them to go into the oil.
- Carefully place the calamari into the oil. You will want to watch them carefully and pull them out of the oil in between 2-3 minutes when they seem to look crisp throughout. Pull them out carefully, and lay them out on paper towels to slightly drain.
- Prepare the curry dipping sauce.
- First, prepare the mayonaisse base which can be found on Michelle's website --> here <--
- Then, stir in the cayenne, curry and dried rosemary.
- Dip the calamari into the curry sauce. You are welcome!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.