Calamari Skillet Curry
photo by sathya0299
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 44.37 ml peanut oil
- 1 onion, chopped
- 29.58 ml fresh minced garlic (or to taste)
- 4.92-9.85 ml 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
- 14.79 ml fresh ginger, minced
- 14.79 ml curry powder (or to taste)
- 9.85 ml ground coriander
- 9.85 ml grated lime zest
- 396.89 g can coconut milk
- 354.88 ml chicken broth
- 59.14 ml chopped fresh cilantro
- 14.79 ml brown sugar
- 14.79 ml fresh lime juice
- salt and pepper
- 1133.98 g package frozen calamari, thawed (tubes and tentacles)
- toasted coconut
directions
- 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.
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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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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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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!
Tweaks
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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!!!