Hot Butter Calamari is a Sri Lankan-inspired dish bursting with bold flavors. This crispy fried calamari is coated in a buttery, spicy sauce and garnished with fragrant curry leaves and chili slices. It’s a perfect appetizer or side dish for those who enjoy a balance of crunch and heat.
Ingredients:
For the Calamari:
- 500g (1 lb) calamari rings
- 1/2 cup all-purpose flour
- 1/4 cup cornflour (cornstarch)
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
For the Sauce:
- 2 tbsp butter
- 1 small onion, finely sliced
- 2 garlic cloves, minced
- 1-2 green chilies, sliced
- 8-10 curry leaves
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp chili powder (adjust to taste)
- 1/4 cup chicken or vegetable stock (optional)
Garnish:
- Sliced green onions
- Lemon wedges
Directions:
- Prepare the Calamari:
- Rinse and pat the calamari rings dry with paper towels.
- In a bowl, mix all-purpose flour, cornflour, turmeric powder, paprika, salt, and black pepper.
- Toss the calamari rings in the flour mixture until well coated.
- Fry the Calamari:
- Heat vegetable oil in a deep pan or wok over medium-high heat.
- Fry the coated calamari rings in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Make the Sauce:
- In a separate pan, melt the butter over medium heat.
- Add sliced onions, garlic, green chilies, and curry leaves. Sauté until fragrant and the onions are soft.
- Stir in soy sauce, sugar, and chili powder. If needed, add stock to create a light sauce consistency.
- Combine:
- Add the fried calamari to the pan with the sauce and toss gently to coat. Cook for 1-2 minutes to ensure the calamari absorbs the flavors.
- Serve:
- Transfer the hot butter calamari to a serving plate. Garnish with sliced green onions and serve with lemon wedges.
Enjoy this spicy and buttery calamari dish as a perfect snack, starter, or complement to your meal!
