Fried calamari with mango chilli jam

[fish-n-dive]

With the mango season just around the corner, I thought this might just be the go!!

When it comes to calamari you either cook it fast or cook it slow. Less than 2 min or over 20 mins is the key to tender squid, anywhere in-between it will turn into rubber bands. I just love calamari for its easy no fuss preparation and the option to cook it in so many ways. Not only are these cephalopods tasty in there own right, but the squid ink sac is also a flavorsome treasure that can be worth keeping.

Ingredients (serves 2)

* 500g Fresh Calamari (Squid)

* ½ cup Corn Flour

* Salt&pepper

* 1Large Fresh Mango

* 1 Fresh Chili

* 100g Brown Sugar or Palm sugar

* Mint

* Coriander

* Parsley

* Touch Ginger

* Juice and zest from 1 Lime

Method

Prepare squid by cleaning and cutting into desired pieces. Once the squid is cut, place it in a bowl with some corn flour, salt and pepper.

Cut up mango and cook over low heat with a little water and sugar until the fruit is soft. Prepare the remaining ingredients by adding one chili chopped without the seeds; (keep the seeds if you like it hot). A small bunch of mint, coriander, parsley (chopped), grated ginger, lime juice and zest.

At this stage the mango should be soft and ready to mash up. Once the mango is mashed add the remaining ingredients to the mango and mix through.

Cook for another 5 mins and allow to cool.

After the jam has been made you can start cooking the squid. Heat some oil in a pan with a depth of around 1 inch or so. Once the oil is hot add the squid a piece at a time and turning when squid turns opaque. This will be quick so be careful not to over cook it.

Lay the cooked squid onto a dish with paper towel to take up the excess oil. After cooking the squid arrange it around a dipping bowl filled with the mango chili jam.



Now when you make this, don't forget to invite me around!!!

[Dory4.1]

Try tenderising the calamari by putting it in kiwi fruit, for 20 minutes, something to do with the acids in the kiwi fruit, was told this by a cook at a sea food shop after commenting on how tender his calamari was.

Rgs
Michael

[shayned]

Paw paw fruit will do the same thing, the enzimes react with the protein in the calamarie. Freezing squid will also improve the tenderness.