curry calamari
Curry Leaf Calamari from Saffron Spice

Dish description

This beautiful sounding seafood dish comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.

An Indian fine dining restaurant this recipe is influenced by the seafood specialities of the coastal belt of Goa, Kerala and Malwan in India.

It sounds like a perfect starter of main course if you want to entertain guests and are looking for something other than the staples of your regular curry house.

curry calamari
Curry Leaf Calamari from Saffron Spice

How to Make Curry Leaf Calamari

Heat the oil in a saucepan and sauté the ginger till soft. Add the water and bring it to boil then add the sugar and black peppercorns. Once the sugar dissolves, add the oyster sauce followed by the vinegar, cumin seeds and curry leaves and cook till thick.

Dust the calamari in cornflour and paprika powder and fry on a high heat to get a crispy texture. Place it on a kitchen towel.

Heat the sauce in a wok on high heat and stir fry the calamari and add the coriander leaves. Serve hot on a plate and sprinkle chat masala and curry leaves on top.

Ingredients for Curry Leaf Calamari

For the Calamari

400g of fresh calamari cut into strips

2 x tablespoons cornflour

2 x teaspoons of Paprika or Red chilli powder

Oil – To fry the calamari

For the Sauce

50 ml Vegetable oil

30g Ginger chopped

400ml Oyster Sauce

100g Sugar

7 g Black Peppercorns coarse

Water 650 ml

8g Curry leaves fried

8g Roasted cumin seeds

20ml White wine vinegar

5g Chopped fresh coriander

For the sprinkle

10g Chat Masala

a few sprigs of Curry Leaves

recipe links

Links to other recipes and useful information about this recipe:

For more information about the menus of Saffron Summer, you can take a look at their website by following the link below:

Saffron Summer – haute Indian cuisine website

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the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

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