3 Reviews

Really good recipe!! I think you can use this as a curry base for any meat, but its even tastier with squid! I used a cup of water instead of the chicken broth, and I did not have coriander, ginger or jalapeño. The red pepper flakes still came through and gave it a little kick! I also used garam masala as my curry powder. Thanks for the recipe!!!

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Anonymous May 22, 2015

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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lexi.federov.nyny_12082539 April 25, 2013

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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TinaMS February 15, 2009
Calamari Skillet Curry