Ingredients

Method

• 3 calamari steaks
• 2 T tikka masala paste
• 1 T tamarind paste
• 1 x 400 g can tomatoes
• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• ½ cucumber, grated

Method

Ingredients

Score calamari steaks with a sharp knife, then cut into strips. In a hot pan, fry tikka masala paste, tamarind paste andthe can of tomatoes.
Add the calamari and fry until cooked through. Combine  yoghurt, crushed garlic and grated cucumber.
Serve the curry with the yoghurt dressing, rocket and almonds.