There is nothing quite like deliciously crispy curry-flavoured fried calamari. The squid is only elevated by That Mayo garlic aioli and a creamy roasted baby potato salad. Freshness oozes from the smashed avocado and sliced spring onions. Crispy onion pieces add a lovely crunch. So much texture. So much flavour. Plenty to satisfy the taste buds.
Haute Cabrière Curry-Dusted Calamari
Haute Cabrière Curry-Dusted Calamari
with garlic aioli & smashed avocado
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Avocado
- Avocados
- Baby Potatoes
- Cake Flour
- Creme Fraiche
- Crispy Onions
- Green Leaves
- Lemon
- Lemons
- Medium Curry Powder
- Peas
- Spring Onion
- Spring Onions
- Squid Heads & Tubes
- That Mayo (Garlic)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
SO FRESH & GREEN
Boil the kettle for step 3. Halve the avocado and set aside the half containing the pip for another meal. Scoop the flesh out into a bowl and roughly smash. Add ¾ of the sliced spring onion, and seasoning to taste. Squeeze over some lemon juice, mix to combine and set aside. Loosen the garlic mayo with some lemon juice and season.
SO SO GREEN!
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside. In a separate bowl, place the shredded green leaves. Drizzle over oil and season. Toss to combine and set aside.
SALAD VIBES
Once the potatoes have finished roasting, smash each one down with a fork to roughly break them up and then place them into a bowl. Add the crème fraîche and the plumped peas and mix well until evenly coated and combined. Season and set aside for serving.
CURRY CALAMARI
Slice the squid tubes into 1cm rings and pat dry with paper towel. In a large bowl, combine the flour and a good amount of seasoning, then add the calamari pieces and dust well. Remove the calamari pieces making sure to shake off any excess flour. Heat a pot filled with 3-5cm of oil. Once hot, drop in the pieces of coated calamari and fry for 2-3 minutes until golden brown. Carefully remove from the oil and drain on paper towel. In a shallow bowl, combine the curry powder with a pinch of salt. Toss through all the fried squid until evenly coated.
‘SEA’ HOW GOOD
Spoon the avocado mixture on the plate, top with the crisp calamari, ensuring a mix of heads and tubes. Dish up some creamy potato salad and generously dollop the garlic aioli around the plate and over the squid. Garnish with scatterings of crispy onions and the remaining spring onion slices. Side with the leafy greens and any remaining lemon wedges. Well done, Chef!
Baby Potatoes - 250g
Avocado - 1
Spring Onion - 1
Lemon - 1
That Mayo (Garlic) - 22,5ml
Peas - 40g
Green Leaves - 20g
Crème Fraîche - 30ml
Squid Heads & Tubes - 150g
Cake Flour - 125ml
Medium Curry Powder - 5ml
Crispy Onions - 20ml
CRISPY ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crisping on the outside and soft on the inside, shifting halfway.
SO FRESH & GREEN
Boil the kettle for step 3. Halve the avocados and remove the pip. Scoop the flesh out into a bowl and roughly smash. Add ¾ of the sliced spring onion, and seasoning to taste. Squeeze over some lemon juice, mix to combine and set aside. Loosen the garlic mayo with some lemon juice and season.
SO SO GREEN!
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside. In a separate bowl, place the shredded green leaves. Drizzle over oil and season. Toss to combine and set aside.
SALAD VIBES
Once the potatoes have finished roasting, smash each one down with a fork to roughly break them up and then place them into a bowl. Add the crème fraîche and the plumped peas and mix well until evenly coated and combined. Season and set aside for serving.
CURRY CALAMARI
Slice the squid tubes into 1cm rings and pat dry with paper towel. In a large bowl, combine the flour and a good amount of seasoning, then add the calamari pieces and dust well. Remove the calamari pieces making sure to shake off any excess flour. Heat a pot filled with 3-5cm of oil. Once hot, drop in the pieces of coated calamari and fry for 2-3 minutes until golden brown. Carefully remove from the oil and drain on paper towel. In a shallow bowl, combine the curry powder with a pinch of salt. Toss through all the fried squid until evenly coated.
‘SEA’ HOW GOOD
Spoon the avocado mixture on the plate, top with the crisp calamari, ensuring a mix of heads and tubes. Dish up some creamy potato salad and generously dollop the garlic aioli around the plate and over the squid. Garnish with scatterings of crispy onions and the remaining spring onion slices. Side with the leafy greens and any remaining lemon wedges. Well done, Chef!
Baby Potatoes - 500g
Avocado - 1
Spring Onions - 2
Lemon - 1
That Mayo (Garlic) - 45ml
Peas - 80g
Green Leaves - 40g
Crème Fraîche - 60ml
Squid Heads & Tubes - 300g
Cake Flour - 250ml
Medium Curry Powder - 10ml
Crispy Onions - 40ml
CRISPY ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crisping on the outside and soft on the inside, shifting halfway.
SO FRESH & GREEN
Boil the kettle for step 3. Halve the avocados and set aside one of the halves containing a pip for another meal. Scoop the flesh out remaining halves into a bowl and roughly smash. Add ¾ of the sliced spring onion, and seasoning to taste. Squeeze over some lemon juice, mix to combine and set aside. Loosen the garlic mayo with some lemon juice and season.
SO SO GREEN!
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside. In a separate bowl, place the shredded green leaves. Drizzle over oil and season. Toss to combine and set aside.
SALAD VIBES
Once the potatoes have finished roasting, smash each one down with a fork to roughly break them up and then place them into a bowl. Add the crème fraîche and the plumped peas and mix well until evenly coated and combined. Season and set aside for serving.
CURRY CALAMARI
Slice the squid tubes into 1cm rings and pat dry with paper towel. In a large bowl, combine the flour and a good amount of seasoning, then add the calamari pieces and dust well. Remove the calamari pieces making sure to shake off any excess flour. Heat a pot filled with 3-5cm of oil. Once hot, drop in the pieces of coated calamari and fry for 2-3 minutes until golden brown. You may need to do this in batches. Carefully remove from the oil and drain on paper towel. In a shallow bowl, combine the curry powder with a pinch of salt. Toss through all the fried squid until evenly coated.
‘SEA’ HOW GOOD
Spoon the avocado mixture on the plate, top with the crisp calamari, ensuring a mix of heads and tubes. Dish up some creamy potato salad and generously dollop the garlic aioli around the plate and over the squid. Garnish with scatterings of crispy onions and the remaining spring onion slices. Side with the leafy greens and any remaining lemon wedges. Well done, Chef!
Baby Potatoes - 750g
Avocados - 2
Spring Onions - 3
Lemons - 2
That Mayo (Garlic) - 65ml
Peas - 120g
Green Leaves - 60g
Crème Fraîche - 85ml
Squid Heads & Tubes - 450g
Cake Flour - 375ml
Medium Curry Powder - 15ml
Crispy Onions - 60ml
CRISPY ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crisping on the outside and soft on the inside, shifting halfway.
SO FRESH & GREEN
Boil the kettle for step 3. Halve the avocados and remove the pip. Scoop the flesh out into a bowl and roughly smash. Add ¾ of the sliced spring onion, and seasoning to taste. Squeeze over some lemon juice, mix to combine and set aside. Loosen the garlic mayo with some lemon juice and season.
SO SO GREEN!
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside. In a separate bowl, place the shredded green leaves. Drizzle over oil and season. Toss to combine and set aside.
SALAD VIBES
Once the potatoes have finished roasting, smash each one down with a fork to roughly break them up and then place them into a bowl. Add the crème fraîche and the plumped peas and mix well until evenly coated and combined. Season and set aside for serving.
CURRY CALAMARI
Slice the squid tubes into 1cm rings and pat dry with paper towel. In a large bowl, combine the flour and a good amount of seasoning, then add the calamari pieces and dust well. Remove the calamari pieces making sure to shake off any excess flour. Heat a pot filled with 3-5cm of oil. Once hot, drop in the pieces of coated calamari and fry for 2-3 minutes until golden brown. You may need to do this in batches. Carefully remove from the oil and drain on paper towel. In a shallow bowl, combine the curry powder with a pinch of salt. Toss through all the fried squid until evenly coated.
‘SEA’ HOW GOOD
Spoon the avocado mixture on the plate, top with the crisp calamari, ensuring a mix of heads and tubes. Dish up some creamy potato salad and generously dollop the garlic aioli around the plate and over the squid. Garnish with scatterings of crispy onions and the remaining spring onion slices. Side with the leafy greens and any remaining lemon wedges. Well done, Chef!
Baby Potatoes - 1kg
Avocados - 2
Spring Onions - 4
Lemons - 2
That Mayo (Garlic) - 85ml
Peas - 160g
Green Leaves - 80g
Crème Fraîche - 125ml
Squid Heads & Tubes - 600g
Cake Flour - 500ml
Medium Curry Powder - 20ml
Crispy Onions - 80ml
Woolies Products in this dish
