Tandoori Squid by Tess Ward

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.