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.

Recipe by Coastal Living April 2006

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Yield:
Makes 4 servings
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Ingredients

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Directions

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  • Combine calamari and next 6 ingredients in a medium bowl; set aside.

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  • 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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