One of those bad good dishes...

I might as well warn anyone, for the most part the next few posts shall be all about bad good food, in case you are wondering what I mean by that, I mean food that tastes good, but not quite so good for you. But hey, tis the season. Also, it is going to be way to busy for me at work, so not really that relaxing in terms of the time of the year. What would normally be Santa's workshop, the office dowstairs is currently a podium for the new I-POD and the edges of the TV stand are begining to get all cluttered with mail.

However, it never stops me from cooking. One of my many weaknesses is fried calamari, actually fried food in general but I can actually get my partner in crime (PIC), to share the fried calamaris and enjoy them with untimate relish.

These were our dinner a few days back, I edged them with lime wedges and sliced ripe tomatoes of course topped them with lots of freshly ground black pepper. Quite delectable!

Crispy Coconut Calamari

Prep Time: 30 minutes (includes 15 minutes for resting)

Cook Time: 30-40 minutes

Serves 3-4 people

Ingredients

3/4 cup all purpose flour

10 curry leaves very finely chopped (I actually use the scissors to thinly chop them)

4 green chillies minced

1/3 cup sweetened coconut flakes

1 tablespoon grated ginger

1.5 teaspoon salt

3/4 pound calamari, cut into rings and separate tentacles

Oil for deep frying

To garnish

2-3 tablespoons chopped cilantro

Tomato slices

Lime Wedges

Lots of black pepper

Method of Preparation

1. In a large mixing bowl, place the flour, finely chopped curry leaves, green chilies, coconut flakes, ginger and salt and mix well.

2. Add in the calamari and dredge the fish to coat the fish well with the coating.

3. Set aside for 15-20 minutes.

4. Heat the oil in a skillet, if you have a deep fryer, it is actually great for this recipe.

5. Cook the fish in batches at medium heat to allow the coating to gently turn golden brown.

6. Drain the fish and place on a serving tray.

7. Garnish with the cilantro, tomatoes and lime and add a few good grind of the fresh pepper and enjoy!