Chilled Calamari in a Yoghurt Curry Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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.
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