Semolina Crusted Squids

Ingredients list for Semolina Crusted Squids

• 8 Squids with tentacles, cleaned and soaked in milk for 1 h
• 2 tablespoons Semolina (suji)
• ½ cup Rice flour
• 1 tablespoon Fresh coriander leaves chopped
• 6-8 Curry leaves chopped
• ½ teaspoon Garlic paste
• Lemon juice of ½ lemon
• ½ teaspoon Red chilli powder
• to taste Salt
• to deep fry Oil
• for dusting Refined flour (maida)

Method

1. Halve the squids and separate the tentacles.
2. Mix together semolina, rice flour, coriander leaves, curry leaves, garlic paste, lemon juice, chilli powder, salt and some water in a bowl to make a smooth batter. Set aside for ten to fifteen minutes.
3. Heat sufficient oil in a kadai. Spread refined flour on a plate.
4. Dust the squids with flour, dip in the batter and deep-fry in hot oil till golden and fully cooked. Drain on absorbent paper.
5. Serve hot with tartar sauce.