Curry for Change

Changing the lives of families
who suffer from hunger.

Tandoori Squid by Tess Ward

Ingredients

Tess took part in our Natco Recipe Challenge and created this special seafood dish, so try something new and give it a go!

Tandoori Squid:

400g Squid
coriander to garnish

For the marinade:
1 tablespoon ginger and garlic paste
1/2 teaspoon salt
juice of 1/2 lime
1 tbs greek yoghurt
1/4 teaspoon ground mild curry powder
1/4 teaspoon red cayenne powder
1 green chilli, finely chopped
1 tablespoon garlic oil

cornflour - coat squid pre-cooking,

Mung Bean Kedgeree:

50g mung beans, soaked overnight
250ml water
a pinch of ground turmeric
1 1/2 tablespoons garlic oil
1/4 teaspoon cumin seeds
3 spring onions, chopped
1/2 cm piece of fresh ginger, peeled and finely chopped
1/2-1 green chillies, finely chopped
3/4 teaspoons salt
1 cup basmati rice, boiled
1 tablespoons chopped fresh coriander leaves
juice of 1/2 lime

Method

  1. Wash the squid and dry thoroughly. Put the squid in a bowl, add the ingredients for the marinade and mix well. Cover and leave to marinate for 20 minutes.
  2. To make the kedgeree, wash the rice, put them in a pan with the water and turmeric and bring to a boil. Simmer for 25 minutes until the rice is nearly cook and all the water has evaporated, then remove from the heat and set aside.
  3. Place a pan over a medium heat and add a good glut of olive oil. duct the squid in corn flour Cook the squid for 2 minutes. Remove and rest in a warm place for 5 minutes.
  4. Heat the ghee or butter in a pan to smoking point and add the cumin seeds. When they crackle, add the ginger, green chillies and cook for a further 2 minutes.
  5. Stir in the cooked mung beans and salt, and then gently fold in the rice. Stir over a love heat for 3-4 minutes.
  6. Finish with the coriander, spring onions and lime juice. Remove from the heat and keep warm.
  7. To serve, divide the kedgeree between 4 small serving plates, place the scallops on kedgeree and garnish with cress/salad leaves.

For more delicious recipes from Tess visit her website www.tessward.com.

 

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