Chilli Calamari With Cucumber Sauce
Preparation time: 10 min
Cooking time: 10 min
The cucumber sauce is the perfect palate cooler for this spicy calamari.
For the Cucumber Sauce you'll need:
1 large cucumber, grated
250 ml (1 c) low-fat or fat-free plain yoghurt
2 cloves garlic, crushed a handful of fresh basil, chopped
salt and freshly ground black pepper
For the Calamari you'll need:
30ml (2 T) red curry paste
15ml (1 T) fruit chutney
15ml (1 T) sweet chilli sauce
1 can (410 g) tomato purée
4 medium calamari steaks, cleaned and cut into strips
Squeeze the grated cucumber in your hands to remove as much of the liquid as possible.
Mix with the remaining sauce ingredients, cover and chill until needed.
Heat a dry pan, add the curry paste and heat for a few seconds.
Add the chutney, sweet chilli sauce and tomato purée.
Heat until the sauce comes to the boil.
Add the calamari strips and cook for a few minutes or until done.
Serve the calamari in a large wholewheat tortilla or on a serving of wholewheat pasta or brown rice.
Top with a dollop of cucumber sauce.
Use 500 g firm White fish of your choice (for example cubed hake or angel fish, or a mixture of both) instead of calamari.
Seafood marinara mix could also be used instead. Defrost the seafood, place in a strainer and rinse under cold running water.
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