Chilled Calamari in a Yoghurt Curry Cream

Norahs Girl's Note:

The South African waters are rich in kingklip, snoek, red roman, hake, cod, pilchards, sole, to name but a few. Other delicacies from the sea include abalone, oysters, mussels, calamari, shrimps and crayfish (a clawless lobster). This following Rec is,t really Traditional but it is delicious and wonderful for a dinner Party.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 lbs baby calamari , sliced
• 1 teaspoon medium-strength curry powder
• 1 cup dry white wine
• 1 pinch chili flakes
• 1 cup boiling water
• 1 cup plain yogurt
• 1 teaspoon dill seed
• 4 tablespoons cream
• 3 stalks celery
• 2 tablespoons olive oil
• 2 -4 cloves garlic , peeled
• sea salt
• 1 teaspoon mustard seeds
• freshly milled black pepper
• 2 lemon leaves
• 2 spring onions , finely curled tops
• 1 cup cucumber , cut into crescents

Directions:

1. Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves.
2. Bring to the boil uncovered.
3. Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain.
4. (The calamari needs the minimum of cooking).
5. Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove.
6. Mix yoghurt, curry powder, chilli flakes, cream and olive oil together.
7. Toss with calamari and cucumber, season to taste and top with curled spring onions.

Reviews

[rosslare]

Perfect way to cook calamarirings, just the right tenderness, not a hint of chewiness. I was not too sure of the sauce, though. Too runny and bland mix of flavors, but hey, that's just me, and maybe you can choose a bit more set yogurt to use. It's easy to adjust it to your liking.