Spicy fried squid with two dips

Name: Spicy Fried Squid With Two Dips - Recipes
Yield: Serves 6
Ingredients: 3 peppers, red, yellow and orange, quartered and seeded; ¼-½ Thai chilli (or to taste), finely chopped; 3 tablespoons finely chopped parsley; 1½ limes, finely grated zest, plus 2 tablespoons juice; 1½ tablespoons extra-virgin olive oil; 6 spring onions; ½ small green Thai chilli (or to taste); 30g fresh mint leaves; 60g coriander leaves; ½ teaspoon garam masala; ½ teaspoon salt; 2 teaspoons caster sugar; 4 tablespoons lemon juice

Serve this with pre-dinner drinks, the crispy squid piled high around the dips

30 December 2020

Tara Fisher

I love serving this with pre-dinner drinks, the crispy squid piled around the dips on a large platter. If you prefer a more formal starter on individual plates, allow an extra 200g cleaned, small fresh squid. Deep frying needs a lot of oil, but the oil can be reused. The dips can be made up to a day ahead and chilled.

To drink: Vibrantly flavoured dips and lightly spiced squid need a crisp, punchy white, such as a dry Australian Riesling, Hungarian Furmint or Sauvignon Blanc: Cono Sur 20 Barrels Sauvignon Blanc 2013 from Chile, £11.98-£12.99, Asda and Tesco, or Walnut Block Collectables. Wine details correct at magazine publication date.

From the October 2014 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Tara Fisher; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes