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–+ servings

Calamari Curry With Coconut Rice

Tamara Andersen
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!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Indian
Servings 4 servings
Calories 397 kcal

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
  • ½ tsp. ground turmeric
  • ½ tsp. salt
  • ½ cup cilantro leaves - chopped
  • unsweetened toasted coconut - garnish
  • cilantro leaves - garnish

Instructions

Calamari Curry

  • 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.
  • 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.
  • Add black mustard seeds and tiny tomatoes. Stir. Cook until the seeds begin to pop and the tomatoes burst.
  • Add the calamari in its marinade. Cook an additional 1-2 minutes until the calamari turns white. Overcooking makes it tough!
  • Serve with coconut rice and garnish with cilantro.

Coconut Rice

  • 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).
  • Add ginger and garlic. Cook an additional 1-2 minutes.
  • Add liquids, spices, and salt. Cover and reduce heat. Do not lift the lid.
  • Cook 19 minutes. Turn the heat off.
  • Just prior to serving, stir in the chopped cilantro.
  • 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

Calories: 397kcal | Carbohydrates: 33g | Protein: 23g | Fat: 21g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com