Calamari Skillet Curry Recipes

CALAMARI SKILLET CURRY

Calamari Skillet Curry image

Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice.

Provided by Kittencalrecipezazz

Categories Squid

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons peanut oil
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
4 plum tomatoes, seeded and chopped (or use a 28-ounce can diced tomatoes, well drained)
1 -2 small jalapeno pepper, seeded and finely chopped
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (or to taste)
2 teaspoons ground coriander
2 teaspoons grated lime zest
1 (14 ounce) can coconut milk
1 1/2 cups chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1 tablespoon fresh lime juice
salt and pepper
1 (2 1/2 lb) package frozen calamari, thawed (tubes and tentacles)
toasted coconut

Steps:

Cut the thawed calamari into 1-inch pieces; set aside.
Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
Season with salt and pepper to taste.
Serve over cooked rice and sprinkle with toasted coconut if desired.

CURRIED CALAMARI WITH CILANTRO AND MINT CHUTNEY

Curried Calamari with Cilantro and Mint Chutney image

Provided by Food Network

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1 cup flour
1 tablespoon ground coriander
1 tablespoon dried fenugreek leaves
1 teaspoon ground fenugreek
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
A pinch of salt, plus more for sprinkling
A pinch of pepper
3 large squid bodies, cleaned
1/4 cup grapeseed oil
Cilantro and Mint Chutney, recipe follows
1 teaspoon grapeseed oil
1 teaspoon garam masala
4 cloves garlic, minced
1 cup chopped fresh cilantro
1 cup chopped fresh mint
1 tablespoon lemon juice
A pinch of salt
A pinch of pepper

Steps:

Put the flour, coriander, fenugreek leaves, ground fenugreek, paprika, turmeric, salt and pepper into a medium bowl and mix well.
Dry the squid with a paper towel and then cut the bodies crosswise into 1/4-inch rings. Put the rings into the flour mixture and coat them well.
Heat the oil in a large skillet and fry the coated squid until golden brown, 1 to 2 minutes. Do not overcook them as they will become tough and rubbery. Drain on a paper towel-lined tray and sprinkle with some salt. Serve with Cilantro and Mint Chutney.
Pour the oil in a small saucepan over medium heat and add the garam masala and garlic. Cook for 1 minute. Let cool slightly and put into a food processor along with the cilantro, mint, lemon juice, some water, salt and pepper and pulse until smooth. Use immediately or store in an airtight container in the refrigerator.

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