Calamari Skillet Curry Recipes

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.

Steps:

• In a medium bowl, stir together the milk and 2 teaspoons salt. Cut the squid tubes 3/4-inch thick, then add to the milk mixture along with the tentacles. Let sit for 5 minutes or up to 1 hour. (Refrigerate if soaking for more than 15 minutes.)
• In a large bowl, stir together the flour, cornstarch, baking powder, and paprika or black pepper (if using). Use your hands to shake excess milk from the squid, then transfer to the flour mixture. Toss until well coated; you may need to open up the tubes to ensure their insides are coated in flour.
• In a large (12-inch) cast-iron skillet or Dutch oven over medium, heat ½ inch of oil to 375 degrees. Line a plate or sheet pan with paper towels. Add a handful of the squid to the oil and cook until golden brown, 1 to 3 minutes. Stir only after the coating seems to have set. (Any sooner and the coating could fall off.) Use a slotted spoon or tongs to transfer to the lined plate. Season with salt.
• Return the oil to 375 degrees, fish out any browned bits, and repeat with the rest of the squid in batches. Eat with a squeeze of lemon and/or dunked in marinara sauce.