Calamari (squid) in mango & yoghurt sauce
For 4 as an appetizer
1cup of drinking yoghurt (sheep or goats)
1clove minced garlic
1/4 teaspoon curry powder
1spoon of dark soy sauce
A pinch of grounded chili pepper
4 sage leaves
600 Grams (~21 oz.) of fresh calamari, cleaned, sliced or whole
2 cloves of minced garlic
1 teaspoon of curry powder
1/4 teaspoon of grounded chili
2 spoons of dark soy sauce
2 green onions cut in a bias (also the root)
1 mango peeled and cut into thin slices
1spoon of freshly squeezed lemon juice
Mix the yoghurt with the garlic, curry, soy and chili. Taste, if needed, add salt and refrigerate.
Brush an iron pan with olive oil and heat till the oil almost smokes.
Add 2 sage leaves, 300 grams of calamari and stir.
When the calamari begins to change its color to white, add half of the amount of the garlic, curry, chili and soy. Stir for 30 seconds.
Add half of the green onions and mango remove from flame.
Continue with the second half in the exact same way.
Combine both and pour into a bowl, add the lemon juice and mix.
Taste, add salt if needed…
Pour the yoghurt sauce to the center of each plate, add the calamari and a drizzle of olive oil.
We get great results using an outdoors grill for the Calamari.