To fry the calamari:
4 tenderized calamari steaks
2Tbs of seafood masala or any one of you favorite curry powders
Salt and pepper
100g flour, any flour will do cake or bread flour will work
Mix the masala and flour together and dust the calamari
50g of real butter melted
50ml vegetable oil
1 tsp cumin seeds
½ tsp curry powder
Hot PEPPADEW® salsa:
20 PEPPADEW® peppers
1 250g can of Diced Tomatoes
1 finely chopped onion
2 to 3 garlic cloves chopped or crushed
50ml white wine vinegar or lemon juice
50ml vegetable oil or olive oil
1 bunch of Cilantro chopped
1 tsp salt
1 tsp of sugar
Directions for Calamari:
To cook the Calamari either shallow fry it in a mixture of butter and oil or Deep fry in hot oil set to a temperature of 190c quickly for three min any longer and the Calamari becomes tuff. Remove the calamari from the pan or fryer and place on paper towel to drain the excess oil and serve on the bed of salsa as a nice summer starter. Drizzle with some fresh lime or lemon.
Directions for Peppadew Salsa:
Chop onions, cilantro, tomato and garlic. Place all of the ingredients in a food processor and pulse till all of the ingredients are roughly chopped.
Note from Chef: Calamari has a mild fish taste and can be dusted with all types of seasoning to influence the flavor. Calamari can be put into salads done on the open fire stuffed with rice, Risotto, mash potato or Couscous then baked in the oven with most spices it is a good fish to season with strong flavors and works well with mash potato or chips.
If calamari is not tender, dust it in baking powder and leave it for 30min before cooking it helps tenderize it. Normal Robertson’s meat tenderizer works as well. Don’t over cook it 3 min in hot oil just long enough to brown the flour.