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1
For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt.
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2
Using the back of your knife, mash the garlic to form a paste.
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3
Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using.
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4
Whisk together, then season with salt and pepper, if necessary.
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5
Remove 3 tablespoons of the marinade and set aside for the squid.
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6
For the squid: Heat up a large grill pan over high heat.
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7
Don't put anything on the grill until it's screaming hot!
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8
That will prevent the excess sticking.
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9
Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper.
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10
Add the arugula and toss to lightly coat.
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11
Transfer to a serving platter.
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12
Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over.
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13
Remove them to a plate.
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14
Pat the squid dry with paper towels, if necessary, and add to the reserved marinade.
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15
Toss to coat.
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16
Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side.
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17
If the squid sticks, wait another 30 seconds or so.
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18
When it's well-seared, it will release!
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19
Remove the calamari from grill, and slice the calamari tubes (bodies) into rings.
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20
Add rings and tentacles to the bowl of reserved dressing and toss well to coat.
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21
Arrange the nectarine wedges and calamari on the platter, over the bed of arugula.
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22
Drizzle the remaining dressing over the bowl, as desired, and serve.
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23
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine.
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24
Store the spice mix in an airtight container away from direct sunlight.
