½ kg cleansed squid
1 cup buttermilk
3 Tbsp lemon juice
1 cup flour
1 tsp ground cumin
1 tsp ground coriander
Oil for frying
Salt and pepper
1 Tbsp onion, finely chopped
1 Tbsp tomato, finely chopped
1 Tbsp capers, finely chopped
1 tsp tamarind paste
1 tsp lemon juice
¼ cup ketchup
*Mix all ingredients, season with salt and pepper.
Cut squid into rings.
Mix buttermilk with lemon juice, add squid rings, cover and keep refrigerated for at least 2 hours or a day.
Season flour with salt, pepper, cumin and coriander.
Heat oil in sauce pan or deep fryer.
Remove squid rings from buttermilk, dip into seasoned flour. Dredge, shaking off excess flour.
Place the coated rings in the hot oil and fry in small batches, turning occasionally until golden on all sides, about 2-3 minutes.
Transfer to a paper towel to drain.
Serve hot or warm with the sauce.