Calamari Skillet Curry
Dive into the rich, aromatic flavors of 'Calamari Skillet Curry,' a seafood lover's dream that combines tender calamari rings with a velvety coconut milk-based sauce infused with warming spices like turmeric, coriander, and cumin. This quick and easy one-skillet recipe comes together in just 45 minutes, making it perfect for weeknight dinners or special occasions. Fresh ginger, garlic, and a hint of lime juice add vibrant zest, while the optional cayenne pepper brings an adjustable touch of heat. Garnished with fresh cilantro and served over fluffy steamed rice or with warm naan bread, this dish delivers a restaurant-quality curry experience right at home. Whether you're a curry enthusiast or looking to try something new, this gluten-free and dairy-free recipe is sure to impress your taste buds!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 grams Calamari (cleaned and sliced into rings)
- 2 tablespoons Coconut oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 3 medium Tomatoes (finely diced or pureed)
- 400 milliliters Coconut milk (full-fat)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the cleaned calamari thoroughly, pat it dry with paper towels, and slice it into uniform rings if not pre-sliced. Set aside.
Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the turmeric powder, ground coriander, cumin, paprika, and cayenne pepper (if using). Toast the spices for about 1 minute to release their aromas.
Add the diced or pureed tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until the mixture thickens slightly and the oil starts to separate.
Pour in the coconut milk and stir until it is fully incorporated. Bring the mixture to a gentle simmer and season with salt and black pepper.
Gently add the calamari rings to the curry base, ensuring they are submerged in the sauce. Simmer for 5-7 minutes, or until the calamari is just cooked and tender. Avoid overcooking, as calamari can become rubbery.
Stir in the lime juice and half of the chopped cilantro leaves. Taste the curry and adjust the seasoning, adding more salt or pepper as needed.
Remove the skillet from heat and garnish the curry with the remaining cilantro leaves.
Serve hot with steamed rice, naan bread, or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
