Ingredients

For the Slaw: 2 tablespoons Indian style curry paste or 2 tablespoons curry powder sautéed in 1 tablespoon peanut oil until fragrant 2 tablespoons fresh lemon juice 2 tablespoons rice vinegar 1 tablespoon Dijon-style mustard 2 teaspoons honey 6 tablespoons olive oil salt and freshly ground black pepper 1/2 head green cabbage, thinly sliced 1 carrot, peeled and grated 1 red chili pepper, deveined, seeded and thinly sliced For the Calamari: 3 to 4 cups peanut or vegetable oil   1 cup all-purpose flour 1 cup cornstarch 1/2 cup semolina flour 1/4 cup cornmeal 1 1/2 teaspoons cumin 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 pounds fresh or frozen cleaned calamari, cut into rings 1 cup buttermilk 1 cup fresh cilantro sprigs 1 bunch scallions, trimmed and thinly sliced on the bias

Description

Crispy Calamari With Curried Slaw, Recipe

View Full Recipe