Yield: 4 servings

Calamari Curry With Coconut Rice

Calamari Curry With Coconut Rice

A super quick and healthy Indian-style curry with calamari (squid) rings, burst tiny tomatoes and lots of fresh Indian flavor, served with a coconut rice with warm Indian spices...Dinner in 30 minutes or less!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Calamari Curry

  • zest and juice of 1 lemon
  • 2 tsp. red curry powder, (see notes)
  • 1 lb. calamari, rings or cut in strips (marinate in curry and lemon)
  • 2 tsp. coconut oil, or olive oil
  • 1 tbsp. fresh ginger, minced
  • 1 tsp. garlic, minced
  • 2 shallots, minced (or 1/2 red onion)
  • 2 tsp. black mustard seeds
  • 1 pint Cherub tomatoes, or similar
  • sea salt and ground pepper to taste

Coconut Rice

  • 1 tsp. coconut oil, or olive oil
  • 1 cup basmati or jasmine rice
  • 2 tsp. fresh ginger, minced
  • 1 tsp. garlic, minced
  • 2 cups liquid, I do half lite coconut milk and half broth*
  • 1 tsp. garam masala
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1/2 cup cilantro leaves, chopped
  • unsweetened toasted coconut - garnish
  • cilantro leaves - garnish

Instructions

Calamari Curry

  1. In a medium prep bowl, add the zest and juice of 1 lemon. Add the red curry powder (see note). Stir to combine. Add calamari. Stir again. Marinate 20-30 minutes. Start the Coconut Rice.
  2. Meanwhile, heat oil in a wok or skillet. Add ginger, garlic, and onion. Cook until shallots or onion are soft but not browned - about 2-3 minutes.
  3. Add black mustard seeds and tiny tomatoes. Stir. Cook until the seeds begin to pop and the tomatoes burst.
  4. Add the calamari in its marinade. Cook an additional 1-2 minutes until the calamari turns white. Overcooking makes it tough!
  5. Serve with coconut rice and garnish with cilantro.

Coconut Rice

  1. In a medium saucepan, heat coconut oil until sizzling but not smoking hot. Add rice. Stir to coat, and cook until fragrant (about 1-2 minutes).
  2. Add ginger and garlic. Cook an additional 1-2 minutes.
  3. Add liquids, spices, and salt. Cover and reduce heat. Do not lift the lid.
  4. Cook 19 minutes. Turn the heat off.
  5. Just prior to serving, stir in the chopped cilantro.
  6. To serve sprinkle with coconut and additional cilantro leaves.

Notes

I do half lite coconut milk and half chicken or vegetable broth. Most jasmine and basmati rice packages do a 1:2 ratio of rice to liquid. You should check your package. If you want to shave a few calories, you can reduce the amount of coconut milk.

I specify 1/2 tsp. salt, but you always want to check for seasoning. My husband watches his sodium intake, so we tend to be conservative with the salt.

This is a great side dish with tandoori style grilled chicken, kabobs, etc.

This is NOT a fluffy rice dish...

Macronutrients (estimate from MyFitnessPal): 397 calories; 23 g protein; 33 g carbohydrates; 21 g fat. Estimate only!

Nutrition Information:


Amount Per Serving: Calories: 397Total Fat: 21gCarbohydrates: 33gProtein: 23g