|Calamari hood/Squid||600 Gram (Large Sized)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Tomato paste||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground coriander||2 Teaspoon|
|Seasoned pepper||2 Teaspoon|
|Caster sugar||2 Teaspoon|
|Grated fresh ginger||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Chili powder||1 Pinch|
WASH CALAMARI thoroughly, removing any membrane.
Pat dry with paper towel.
Using a sharp knife, cut through one side of each hood, open out to give a large, flat piece of flesh.
With inside facing up, score flesh diagonally, in a criss-cross pattern, taking care not to cut all the way through.
Against the grain of those cuts, slice flesh into long strips about 2 cm thick.
Combine juice, garlic, tomato paste, spices, sugar, ginger, oil, nutmeg and chilli in bowl; mix well.
Add calamari strips; stir to combine.
Cover and refrigerate several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
Cook calamari and marinade on hot lightly greased barbecue flatplate 5 minutes or until flesh curls and turns white.
Remove from the heat and serve immediately.