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Aye, Bhava! Aye, Bhau! Chef Curry’s Chatpata Calamari Fry – Goa on Your Plate!

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Chef Curry Do’pyaza

Aye, Bhava! Aye, Bhau! Chef Curry’s Chatpata Calamari Fry – Goa on Your Plate!

Namaste and Bom Voyage, my foodie friends! Chef Curry Do’pyaza here, ready to whisk you away on a culinary adventure to the sunny shores of Goa! Today, we are diving deep into the deliciousness of Goan Calamari Fry, a dish that’s as vibrant and colourful as a Goan sunset.

For my Goan readers, Aye Bhava! Aye Bhau! (Hello Brother!) Let’s get this party started!

This crispy, golden delight is a staple in Goan homes, especially during festive occasions like Christmas, Easter, and the lively Carnival season. Imagine the aroma of freshly fried calamari mingling with the salty sea breeze – pure bliss, I tell you! It’s also a popular snack during the monsoon season when everyone craves something warm and comforting.

A Little Trip Down Memory Lane

The history of Goan Calamari Fry is intertwined with the rich Portuguese influence on Goan cuisine. Seafood has always been a cornerstone of Goan cooking, and the Portuguese introduced new cooking techniques and spices that elevated simple dishes like fried calamari to a whole new level. Over time, the dish has evolved, incorporating local spices and flavours, resulting in the unique and irresistible Goan Calamari Fry we know and love today.

Get Ready to Fry! (Preparation & Cooking Times)

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes

The Magic Ingredients (with a Desi Twist!)

  • 500g Calamari (Squid), cleaned and cut into rings
  • 1 medium Onion (Pyaaz), finely chopped
  • 2-3 Green Chillies (Hari Mirch), finely chopped (adjust to your spice level)
  • 1 inch Ginger (Adrak), grated
  • 4-5 cloves Garlic (Lahsun), grated
  • 1 tbsp Lemon Juice (Nimbu ka Ras)
  • 1 tsp Turmeric Powder (Haldi Powder)
  • 1 tsp Red Chilli Powder (Lal Mirch Powder)
  • 1/2 tsp Cumin Powder (Jeera Powder)
  • 1/2 tsp Coriander Powder (Dhania Powder)
  • 2 tbsp Rice Flour (Chawal ka Atta)
  • 2 tbsp Semolina (Sooji/Rava)
  • Salt (Namak) to taste
  • Vegetable Oil (Tel) for frying

Let’s Cook Some Magic! (Step-by-Step Instructions)

  1. Marinate the Calamari: In a bowl, combine the calamari rings with the chopped onion, green chillies, ginger, garlic, lemon juice, turmeric powder, red chilli powder, cumin powder, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes. This allows the calamari to absorb all those wonderful flavours.
  2. Coat the Calamari: In a separate bowl, mix together the rice flour and semolina. This mixture will give the calamari a delightful crispy texture.
  3. Heat the Oil: Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough for frying, but not smoking.
  4. Fry the Calamari: Take a handful of marinated calamari rings and coat them evenly with the rice flour-semolina mixture. Gently drop the coated calamari into the hot oil, being careful not to overcrowd the pan.
  5. Fry to Golden Perfection: Fry the calamari for 2-3 minutes on each side, or until they turn a beautiful golden brown and are crispy.
  6. Drain and Serve: Remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately and enjoy!

Chef Curry’s Secret Tips for the Best Calamari Fry

  • Don’t Overcook: Overcooked calamari becomes rubbery. Fry them just until they are golden brown and crispy.
  • Hot Oil is Key: Make sure the oil is hot enough before adding the calamari. This will ensure they get crispy and don’t absorb too much oil.
  • Marinate for Flavour: The longer you marinate the calamari, the more flavourful they will be.
  • Use Fresh Calamari: Fresh calamari will always taste better than frozen.

Different Ways to Cook This Delight

  • Gas Stove/Induction Stove: Follow the recipe as described above using a frying pan or wok.
  • Air Fryer: Preheat your air fryer to 200°C (400°F). Lightly spray the calamari with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy. This is a healthier option!
  • Oven: Preheat your oven to 220°C (425°F). Place the calamari on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Note: This recipe is not suitable for pressure cookers, slow cookers, crockpots, or microwaves.

Nutrition Powerhouse (per serving, approximate)

  • Calories: 350-400
  • Protein: 30-35g
  • Fat: 20-25g
  • Carbohydrates: 10-15g

(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)

Serving Suggestions – A Feast for the Senses!

  • Serve the Goan Calamari Fry hot with a squeeze of lemon juice and a side of mint chutney or a spicy tomato ketchup.
  • Pair it with a refreshing Goan salad made with onions, tomatoes, and coriander.
  • It makes a fantastic appetizer for any party or gathering.
  • Enjoy it with a chilled glass of Kingfisher beer for the ultimate Goan experience!

Time to Get Cooking!

So there you have it, my friends! The recipe for the most delicious Goan Calamari Fry you’ll ever taste. I urge you to try this recipe at home. Share it with your friends and family. Let them experience the magic of Goan cuisine. Happy cooking!