Quick Calamarie Curry
RECIPE BY TERRI KER-FOX
This recipe inspired by a chicken recipe by Yudhika (Curry me home) this is my own spin off...
1 medium sized onion - chopped
1 teaspoon crushed garlic
1 teaspoon curry powder (medium or hot depending on your taste)
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon paprika powder
1 teaspoon masala powder (find one you enjoy or go for a general medium or hot depending on your taste)
1 teaspoon turmeric powder
175g plain yoghurt or 1 tin coconut milk (depending on who's coming for dinner I might choose between the 2. Also if you use fat free yoghurt it's better when you're on a diet)
3 medium sized ripe tomatoes - chopped
+- 500g calamarie rings
bunch fresh coriander
Fry the onions and garlic until light brown with some vegetable oil.
Add the spices to the pan and stir so that they don't stick to the bottom. (Make sure you are using a wooden spoon so you don't damage your pots and pans)
You'll start smelling the flavours come alive - at this point add the tomatoes keep stirring, make sure to stirr against the bottom of the pot/pan and you'll notice the spices and no longer sticking to the bottom but rather starting to form a bit of a paste with the tomatoes
Add the yoghurt / coconut milk
stir together and when it's about to start boiling add the calamarie for the last 3-5mins
calamarie can be a bit tricky if you don't cook for long enough it'll be a bit raw, but too long and it's all rubbery.
keep checking the calamarie and just before you think it's ready remove from heat (it'll keep cooking a bit in the sauce)
Serve with brown rice and fresh coriander.