Chilled Calamari in a Yoghurt Curry Cream

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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.