Stuffed Squid With Coconut Curry Sauce Recipes

SQUID CURRY WITH COCONUT MILK

Steps:

• Heat oil in a pan and fry the onion till transclucent .
• Add ginger-garlic paste and fry for a few seconds.
• Add Bottle Masala and fry for a few seconds.
• Put the cleaned and washed squid pieces and the thin coconut milk extract or water. Add salt cover and cook till the squids are tender.
• When the squids are tender add cut potatoes and cook till done.
• Add the tamarind juice and the thick coconut milk extract. Let the gravy come to a boil and switch off the flame.
• Serve curry with steamed rice.

STUFFED SQUID SICILIAN-STYLE

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

STUFFED SQUID WITH COCONUT CURRY SAUCE

Steps:

• Clean the squid, reserve the head, and marinade while preparing the stuffing, sauce and spinach. For the stuffing, heat oil in a wok, add mustard seeds. Once crackling, add onions and sauté till golden brown. Add the spices and then the prawns. Sauté till prawns are cooked, and add salt to taste. Remove from heat. For the coconut curry sauce, combine all the ingredients except for the tamarind pulp and salt. Grind into a fine paste and cook, adding water if necessary. Add the tamarind pulp and salt to taste. The sauce should be rich but not thickened. Drain the squid, stuff with the prawn mixture and pan-fry both stuffed squid and squid heads until cooked yet tender. Drain well on kitchen paper. In another pan, heat a little oil, then the mustard seeds until they crackle. Add the onions and green chilies until softened, then add the spinach leaves and toss until wilted. To serve, arrange the spinach leaves as a base, put two stuffed squids on top, and drizzle the coconut curry sauce lightly over the squids, and pour around the spinach.