Mix all ingredients together and refrigerate until ready to use.
In a food processor or with a mortar and pestel grind cumin, jalapeno, ginger and curry powder. Mix with squid, add chopped garlic and season with a little salt and pepper. Marinate for 1 hour in the refrigerator.
In a large bowl whisk together tempura mix with water until smooth. Preheat peanut oil to 375 degrees Fahrenheit – 400 degrees Fahrenheit. Remove calamari & mix with tempura batter. Carefully place in peanut oil in small batches until crisp & light brown. Remove from oil and place on papertowel to absorb excess oil. Lightly season with salt.
Toast sourdough and butter. Spread on a little tartar sauce and top with tomato slice. Add calamari and serve immediately.