Dakshin Calamari

Plenty of curry leaves and gun powder give these fried calamari the South Indian touch. This is a Sanjeev Kapoor exclusive recipe.

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Dakshin Calamari

Main Ingredients Squids, Ginger-garlic paste
Cuisine Tamil Nadu
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Dakshin Calamari

  • 4-6 Squids cut into rings
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Red chilli powder
  • 1 cup Fresh bread crumbs
  • 2 teaspoons Molagapodi (gun powder)
  • to taste Salt
  • 20-25 Curry leaves chopped
  • to taste Crushed black peppercorns
  • 1 tablespoon Lemon juice
  • 2 tablespoons Rice flour
  • 1 Egg
  • for garnishing Curry leaves fried


  1. Heat sufficient oil in a kadai.
  2. Take squid rings in a bowl. Add ginger-garlic paste, chili powder, gun powder, salt, chopped curry leaves, crushed peppercorns, lemon juice and rice flour and mix well.
  3. Break in an egg and mix well.
  4. Coat each squid ring with breadcrumbs.
  5. Deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
  6. Serve hot garnished with fried curry leaves.