Home
Recipes
coconut cream

Pickled fish curry

Curry recipes

Pickled fish curry

35 minutes

Peri-peri chicken pie with tomato salad

Chicken recipes

Peri-peri chicken pie with tomato salad

1 hour

Hertzoggie cake

Afternoon tea

Hertzoggie cake

40 minutes (or 2 hours if baked in batches)

Pavlova pudding tower

Afternoon tea

Pavlova pudding tower

20 minutes per batch

Carrot and cauliflower fettuccine in a creamy laksa curry

Butternut recipes

Carrot and cauliflower fettuccine in a creamy laksa curry

10 minutes

Coconut meringue trifle

Berry recipes

Coconut meringue trifle

1 hour

No-churn black sesame ice cream

Ice cream

No-churn black sesame ice cream

Coconut and chocolate overnight oats

Breakfast recipes

Coconut and chocolate overnight oats

Refined sugar-free coffee ice cream slice

Biscuit recipes

Refined sugar-free coffee ice cream slice

Vietnamese chicken curry

Chicken recipes

Vietnamese chicken curry

1 hour

Green curried mussels

Asian recipes

Green curried mussels

20 minutes

Salt-and-pepper squid

Calamari

Salt-and-pepper squid

10 minutes

Load more

Salt-and-pepper squid

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

3 cups oil, for frying
160 g baby squid, cleaned
180 g rice flour
½ t salt
50 g Woolworths Cape Malay curry spice, mixed with 50 g flaky sea salt
½ cup coconut cream
a squeeze lime juice
1 x 10 cm piece, lemongrass
3 lime leaves
3 slices ginger
2 red chillies
fish sauce, to taste
1 t sugar
¼ cup pineapple chutney
10 curry leaves, fried
coriander, to garnish
1 red chilli, seeded and finely sliced

Method

1. Heat the oil to 180°C in a large saucepan. Lightly score the squid. Mix the rice flour and salt and lightly dust the squid in this mixture. Fry for 1 minute, then drain on kitchen paper. Toss with the curry salt.

2. Simmer the coconut cream, lime juice, lemongrass, lime leaves, ginger, chillies, fish sauce and sugar for 2 minutes. Allow to stand for 15 minutes, then strain.

3. Divide the coconut broth between 2 bowls, then heap the squid on top and spoon over the pineapple chutney.

4. Garnish with the curry leaves, coriander and chilli.

Find more seafood recipes here.

Photographs: Elsa Young
Production: Khanya Mzongwana