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    You are in: Home / Recipes / Calamari Skillet Curry Recipe
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    Calamari Skillet Curry

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 25, 2013

      I was a little skeptical about using my calamari on this but the other user review sounded good so I went for it. It was pretty good until I added the chix broth. It diluted the flavor of the coconut curry, I had to add another two T of curry powder and I had WAY too much I sauce. I added some boiled potatoes to the leftover sauce and had it the next day. Delish! I would make this again, but would omit the chix broth unless it needs to be thinned out right before adding the calamari.

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    • on February 15, 2009

      I tried this because I wanted to find a way to use calamari that didn't involve frying. Really tasty! I followed the recipe as written, except omitted the cilantro. Not a fan. Came through as a sweet curry, but with zing! Really do cut your calamari into 1-inch pieces. Integrates better with the rice. Spritzed final dish with more fresh lime juice to brighten the flavor further. Perhaps a bit more simmering before adding the calamari would help the sauce to thicken a tad bit more? Otherwise, good flavors!

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    Nutritional Facts for Calamari Skillet Curry

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 614.3
     
    Calories from Fat 264
    43%
    Total Fat 29.4 g
    45%
    Saturated Fat 18.3 g
    91%
    Cholesterol 220.5 mg
    73%
    Sodium 366.9 mg
    15%
    Total Carbohydrate 70.5 g
    23%
    Dietary Fiber 2.6 g
    10%
    Sugars 60.1 g
    240%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    lime zest

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