Chilled Calamari in a Yoghurt Curry Cream
Elevate your seafood experience with this Chilled Calamari in a Yoghurt Curry Cream—a recipe that combines the delicate flavors of tender calamari with an irresistibly creamy and spiced sauce. Perfectly cooked calamari is chilled in an ice bath to retain its tenderness, then dressed in a tangy blend of plain yoghurt, rich coconut cream, and aromatic spices like turmeric, cumin, and coriander. Infused with garlic, ginger, and a hint of fresh lemon juice, this dish offers bold South Asian-inspired flavors with a refreshing, light twist. Ideal as a sophisticated chilled appetizer or paired with warm naan or steamed rice for a complete meal, this 25-minute recipe is a quick yet impressive option for entertaining or weeknight dining.
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Recipe Information
Ingredients
- 500 g Calamari (cleaned, tubes and tentacles)
- 250 ml Plain yoghurt
- 100 ml Coconut cream
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Paprika
- 2 cloves Minced garlic
- 1 tsp Fresh ginger (grated)
- 1 tbsp Fresh lemon juice
- 1 tbsp Olive oil
- 2 tbsp Fresh coriander leaves (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 bowl Ice (for chilling)
Instructions
Begin by preparing the calamari. Slice the tubes into thin rings and leave the tentacles whole. Rinse the pieces thoroughly under cold water and pat dry with a paper towel.
Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water.
Carefully drop the calamari into the boiling water and cook for 1-2 minutes or just until it turns opaque and tender. Overcooking will make it rubbery.
Immediately drain the calamari and transfer it to a bowl of ice water to stop the cooking process. Let it chill for a few minutes. Once cooled, drain again and set aside.
In a mixing bowl, combine the plain yoghurt, coconut cream, turmeric powder, ground cumin, ground coriander, paprika, minced garlic, grated ginger, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and well blended.
Gently fold the cooked and chilled calamari into the yoghurt curry cream, ensuring it's evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, give the mixture a gentle stir. Garnish with chopped fresh coriander leaves.
Serve chilled as an appetizer or with warm naan or rice for a light meal.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 64.3 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2185 mg | 46% | |
*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.
