For a guy who loves to keep his own bar at home, and has access to good food and good alcohol, it is inevitable that some time or the other you will try your hand at making that one special dish that you call your own with obvious “hints” of alcohol in it. Having a wife who loves to cook is an added advantage and frankly I was more interested in the preparatory steps for this dish than what I thought the final dish would turn out to be. So last Sunday, I finally decided to try my hand in the kitchen and was adamant to do it my way from start to finish. I love seafood and while prawns are my all-time favourite, calamari has always had this mystery around it. I have never had home-made calamari and this was my shot at making it and claiming it to be my own little recipe. Buying calamari from the meat store nearby is actually not as easy as it sounds. You firstly have no idea why there is more blue stuff falling out of the squid than red stuff and then of course you invite the surprised/stunned stare of the other customers at the store who are there to buy just “normal” meat. So I get back home and immediately youtube a video of how to clean and cut up squid and that was pretty easy.
- Calamari- 0.5Kg
- Ginger garlic paste – 1 spoon
- Oil – 2 spoons
- Cut chillies – 2
- Turmeric – 1 tablespoon
- Salt – to taste
- Lemon juice – 1 lemon
- Malibu rum-1 tablespoon
- Garam masala – 1 tablespoon
- Cut up the calamari in rings – thinner the better
- Mix up all the ingredients above except the lime to make a lovely marinade
- Apply marinate on the calamari and mix well and store at room temperature for half hour
- Add oil to a pan and heat for 30secs.
- Add the marinated calamari to the oil and sauté till the marinate sticks to the calamari and stops sticking to the pan
- The trick is to keep flicking the pan to ensure that both sides of the calamari get enough masala on them.
- And now for the secret ingredient – Malibu coconut rum.
- Add ideally a little more than a cap full of the rum onto the pan about half way into the sauté to give it that perfect balance of the coconut flavor and of course that distinctive taste of rum
- Serve right out of the pan and best coupled with some chilled Rose wine/Beer.