How to cook
The peeled calamari is cut into not very thin slices. Decide in advance if you need to peel them beforehand, some large tubes have fairly thick skin, that needs to be removed.
Absorb excess moisture from them and let them remain only with the natural sticky substance in which they are wrapped. Refrigerate them while preparing the sauce.
Chop the onion without trying to chop it finely, as it will later be mashed. Fry it in olive oil until it softens.
Pour the chicken broth, wine and cream. Add the salt and curry and cook under a lid for 15 minutes over medium heat. Open the lid from time to time and stir the sauce, to prevent it from burning. If it happens, reduce the heat even more.
Remove the lid and cook for another 15 minutes, so that the sauce can thicken and reduce, then puree it until you have a smooth mixture. If it is too thin, reduce it more or thicken it with sour cream.
Fry the calamari, by rolling them in a mixture of flour and shake off the excess. The oil should be very well heated and do not fry them for a long time, in order for them to stay them soft and juicy - 2-3 minutes are enough.
If you are not using a deep fryer and using a frying pan, do not add a lot of calamari in it, so that the temperature does not drop.
Remove the prepared breaded calamari and place them onto kitchen paper, so that it can absorb the excess fat.
If you prefer a fluffier breading, add a baking powder and about 11 fl oz (320 ml) of water in the flour, beat the mixture well and dip the seafood in it.
Of course, you can bet on a classic breading of beaten egg and plain flour.
Serve the breaded calamari warm in company with bowls of curry sauce and lemon slices.
In case you have any amount left over from the sauce, use it to garnish other types of breaded bites or seafood.
Enjoy your meal!