Calamari With Shallots And Tamarind Recipe

Name: Calamari With Shallots And Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine calamari and next 6 ingredients in a medium bowl; set aside.
2
Combine tamarind paste and 1/4 cup hot water. Strain out any fibers; set paste aside.
3
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.
4
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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound calamari tubes, cut into 1/4-inch rings, 3 tablespoons fresh lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon ground cumin, and more.

Yes, Calamari With Shallots And Tamarind falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari With Shallots And Tamarind

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