Ingredients Jump to Instructions ↓

  1. 2 tablespoons Indian style curry paste or 2 tablespoons curry powder sauteed in

  2. 1 tablespoon peanut oil until fragrant

  3. 2 tablespoons fresh lemon juice

  4. 2 tablespoons rice vinegar

  5. 1 tablespoon Dijon-style mustard

  6. 2 teaspoons honey

  7. 6 tablespoons olive oil salt and freshly ground black pepper

  8. 1/2 head green cabbage , thinly sliced

  9. 1 carrot , peeled and grated

  10. 1 red chili pepper, deveined, seeded and thinly sliced For the Calamari:

  11. 3 to 4 cups peanut or vegetable oil

  12. 1 cup all-purpose flour

  13. 1 cup cornstarch

  14. 1/2 cup semolina flour

  15. 1/4 cup cornmeal

  16. 1 1/2 teaspoons cumin

  17. 1 1/2 teaspoons salt

  18. 1 teaspoon freshly ground black pepper

  19. 2 pounds fresh or frozen cleaned calamari, cut into rings

  20. 1 cup buttermilk

  21. 1 cup fresh cilantro sprigs

  22. 1 bunch scallions , trimmed and thinly sliced on the bias

Instructions Jump to Ingredients ↑

  1. TO MAKE THE SLAW: In a small bowl, whisk together the curry, lemon juice, vinegar, mustard, and honey. Slowly whisk in the oil. Season with the salt and pepper and set aside. Place the cabbage in a large bowl and toss it with the carrot and chili pepper. Cover and refrigerate until ready to serve. TO MAKE THE CALAMARI: In a heavy- bottomed pot over medium-high heat, or a deep-fryer, heat the oil to 375 degrees F. While the oil is heating, in a large bowl, stir together the flour, cornstarch, semolina, cornmeal, cumin, salt and pepper. Pour the buttermilk into a shallow bowl. Put the calamari into the buttermilk, drain and then toss into the flour mixture. Shake off any excess flour and fry the calamari, in two or three batches, until it becomes golden brown, about 2 to 3 minutes per batch. Drain the fried calamari on paper towels. TO SERVE: Gently toss an equal amount of slaw and calamari with just enough dressing to coat. Garnish with the cilantro leaves and scallions. Serve immediately. Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill


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