Spicy squid pakoras with coconut yogurt dip recipe | Good Food

Ingredients

• plenty of sunflower oil for frying
• 250g prepared squid body opened out, scored on the inside, then cut into bite-sized pieces, plus the tentacles
• mango chutney to serve
• 140g gram flour plus 1 tbsp
• 1 tbsp freeze-dried curry leaf
• ½ tsp fennel seed bruised in a pestle and mortar
• 1 heaped tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp black mustard seeds (optional)
• 150ml full-fat coconut milk
• 1 thumb-sized piece ginger finely grated
• 2 garlic cloves crushed
• 1 long, hot green chilli finely shredded (deseeded if you don't like it too hot)
• ½ bunch spring onions finely shredded
• 100g low-fat Greek-style yogurt
• 2 tbsp coconut milk
• small handful mint leaves, to serve (optional)