Calamari Salad with Mint and Coriander
Calamari Salad with Mint and Coriander
Try this quick and easy African-style calamari recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 2 - 4 servings
  • Calamari
  • 300 grams Calamari, cleaned and heads and tentacles reserved
  • 2 tablespoons Pomegranate molasses
  • 1 Lime, juice and zest of
  • 2 tablespoons sugar
  • 1 teaspoon Chilli flakes
  • 3 tablespoons oil
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Ginger, minced
  • 2 spring Onions, sliced
  • 50 grams unsalted Peanuts
  • 1 tablespoon Mint, chopped
  • 1 tablespoon Coriander, chopped
  • Salad Leaves
  • 100 grams Watercress leaves
  • Salt for seasoning
  1. Heat the oil to a high heat and fry the tentacles until crisp
  2. Remove, drain on kitchen paper and reserve
  3. Reheat the reserved oil and fry the garlic, ginger and chilli flakes
  4. Add the calamari tubes and flash fry for a couple of minutes
  5. When almost cooked, pour in the pomegranate molasses and the maple syrup
  6. Scatter in the lime zest, spring onions and peanuts
  7. Stir and then balance the dish with some lime juice and check the seasoning with salt
  8. Scatter in the reserved tentacles, the chopped mint and coriander
  9. Place on a bed of watercress

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