We don't know why we tagged this South Indian style calamari dish as "beach bum" but probably because it seemed reminiscent of ocean front dining in Goa. If you cook the seafood for just a minute or two over high heat it will be perfectly tender.
Here's how: Heat about 2 T. of olive oil in a large skillet. When the pan is very hot throw in 12-15 curry leaves (remember to buy and always keep a pack in the freezer) and 2-3 dried red chilies. Now add a teaspoon of cumin seeds and if you have them, a teaspoon of nigella seeds (also called kalonji). Don't let the seeds burn so immediately after add to the skillet 1 large tomato (chopped) and 2-3 sliced shallots.
Cook for 2 minutes over high heat then throw in about 1 lb. of calamari. Cook, stirring constantly, until the calamari has become white and opaque. This won't take longer than a couple of minutes.
Remove from the heat and season generously with salt and black pepper. Calamari needs lots of salt! Serve hot.
As above, Cafe Drake enjoyed ours with chana dal, basmati rice and a simple salad of chopped tomatoes, onions, cukes and avocado. To recreate the chunky salad, toss together equal amounts of the veggies with a drizzle of olive oil, a good bit of lime juice and garnish with green chilies and cilantro and fresh mint. Salt well. Enjoy.