Curried Calamari With Cilantro And Mint Chutney Recipes

PANEER TIKKA WITH CILANTRO MINT CHUTNEY

Steps:

• For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
• Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
• For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
• Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
• Serve hot with naan, cabbage and drizzled with cilantro mint chutney.

GRILLED SHRIMP SKEWERS WITH CILANTRO-MINT CHUTNEY

Steps:

• For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
• Prepare a charcoal grill for direct grilling, high heat.
• For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
• Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
• Remove the shrimp to a platter and serve with the cilantro-mint chutney.

CALAMARI SKILLET CURRY

Steps:

• Cut the thawed calamari into 1-inch pieces; set aside.
• Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
• Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
• Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
• Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
• Season with salt and pepper to taste.
• Serve over cooked rice and sprinkle with toasted coconut if desired.