Ajwaini Calamari Recipe
Carom seeds and garlic flavored. A perfect blend of 'East meets West'.
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Ingredients
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Calamari
Marinade & Coating
Frying & Finish
Method
Calamari
- 1
Prepare and tenderize
Pat the cleaned calamari tubes and tentacles dry with paper towels. Slice the tubes into 1/2-inch rings. Place in a bowl and sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp lemon juice. Toss to coat and let sit 10 minutes while you prepare the marinade—this firms and slightly cures the surface for better texture when fried.
Marinade & Coating
- 2
Toast and grind ajwain
In a small dry skillet over medium heat, toast 1 tsp ajwain seeds for 30–45 seconds until aromatic, shaking the pan. Remove and let cool, then crush lightly with a mortar and pestle or the flat side of a knife. This releases oils for a brighter ajwain flavor.
- 3
Make the marinade
In a medium bowl combine 1/2 cup thick yogurt, the toasted crushed ajwain, 3 grated/minced garlic cloves, 1 tsp grated ginger, 1/2 tsp red chili powder, 1/2 tsp ground coriander and 1/4 tsp garam masala. Whisk until smooth and seasoned. Taste and adjust salt if needed (remember calamari was pre-salted).
- 4
Marinate calamari
Add the pre-salted calamari rings and tentacles to the yogurt mixture and toss until evenly coated. Marinate for 20–30 minutes in the refrigerator (no longer than 30 minutes to avoid over-tenderizing).
- 5
Prepare dry coating
In a shallow bowl combine 1/2 cup rice flour, 1/4 cup all-purpose flour and 1/4 tsp baking powder. Whisk together to remove lumps. The rice flour gives crispness while a bit of AP flour helps the coating bind.
Frying & Finish
- 6
- 7
Coat calamari for frying
Working in batches (do not overcrowd), remove the calamari from the marinade and let excess drip off. Toss each small batch in the rice/AP flour mixture until lightly and evenly coated. Shake off excess flour—you want a thin, even crust.
- 8
Fry calamari
Carefully lower coated calamari into hot oil in a single layer. Fry each batch 1.5–2 minutes, turning as needed, until golden and crisp. Tentacles may cook a touch faster. Do not overcook; calamari should be tender, not rubbery. Remove with a slotted spoon to a wire rack or paper towel–lined tray to drain. Immediately season lightly with the remaining 1/2 tsp fine sea salt while still hot.
- 9
Flavor finish (ajwain-garlic butter)
Wipe out most of the frying oil from a small skillet, leaving about 1 tsp oil. Add 1 tbsp butter and melt over medium heat. Add 1/2 tsp lightly crushed ajwain seeds and 2 thinly sliced garlic cloves. Sauté briefly (~30 seconds) until garlic is fragrant and just turning golden—be careful not to burn it. Remove from heat.
- 10
