Calamari with Shallots and Tamarind
Tamarind paste is available in Asian and Middle Eastern grocery stores. In this recipe, you can substitute 1/4 cup tamarind nectar or 1 teaspoon light brown sugar dissolved in 1/4 cup hot water.
- 1 pound calamari tubes, cut into 1/4-inch rings
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon tamarind paste
- 1/4 cup hot water
- 2 tablespoons vegetable oil
- 2 shallots, minced
- Hot cooked basmati rice
- Combine calamari and next 6 ingredients in a medium bowl; set aside.
- Combine tamarind paste and 1/4 cup hot water. Strain out any fibers; set paste aside.
- Heat oil in a large skillet over medium-high heat. Add shallots, and cook 2 to 3 minutes or until tender. Add the calamari mixture and tamarind mixture; cook 3 to 5 minutes or until calamari is opaque. Serve calamari and broth over hot cooked basmati rice.
- Serve Belgian wheat beers such as Blue Moon, Hoegaarden, and Allagash White. Their herbal and citrus notes will counter the tart tamarind.
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