Stuffed Tandoori Squid
Squid is the perfect vessel for all manner of stuffings, but this combination of spiced prawns, tilapia and crab is hard to beat. Served with a mango salsa for sweetness, this is a beautiful starter that's guaranteed to impress.
https://www.snappersfish.com/post/stuffed-tandoori-squid
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16 baby squid, cleaned and prepped
300g of tilapia, roughly chopped
200g of crab meat
200g of king prawns, roughly chopped
100g of green mango, finely chopped
1 tsp black mustard seeds
10 curry leaves
15g of ginger, finely chopped
10g of green chillies, finely chopped
1 tsp turmeric
5g of red chilli powder
10g of deggi mirch, (a mixed Indian chilli powder)
50g of coconut milk powder
vegetable oil, for cooking
salt, to taste
MARINADE
1 tsp black mustard seeds
15g of ginger, finely chopped
10g of green chillies, finely chopped
2 tsp turmeric
100g of Greek yoghurt
MANGO SALSA
50g of mango chutney
20g of coriander, finely chopped
20g of mint, finely chopped
15g of red chillies, finely chopped
Method 1 Heat a splash of vegetable oil in a saucepan over a medium heat. Add the mustard seeds and curry leaves – once they begin to crackle, add the turmeric powder and cook for 1 minute
vegetable oil, for cooking
1 tsp black mustard seeds
10 curry leaves
1 tsp turmeric
2 Add the tilapia, prawns and crab meat and cook for 2 minutes, then stir in the red chilli powder, deggi mirch powder, ginger, mango and green chillies. Sprinkle with a pinch of salt and cook, stirring occasionally, for 8 minutes over a low heat
300g of tilapia, roughly chopped
200g of king prawns, roughly chopped
200g of crab meat
5g of red chilli powder
10g of deggi mirch, (a mixed Indian chilli powder)
15g of ginger, finely chopped
10g of green chillies, finely chopped
salt, to taste
100g of green mango, finely chopped
3 Once the fish is cooked, stir in the coconut milk powder, cook for a final 2 minutes then set aside to cool
50g of coconut milk powder
4 While the stuffing cools, prepare the marinade. Fry the mustard seeds, ginger, chilli and turmeric for 1 minute in a splash of oil, then mix into the Greek yoghurt with a pinch of salt
1 tsp black mustard seeds
15g of ginger, finely chopped
10g of green chillies, finely chopped
2 tsp turmeric
100g of Greek yoghurt
5 Make the mango salsa by mixing together all the ingredients in a bowl
50g of mango chutney
20g of coriander, finely chopped
20g of mint, finely chopped
15g of red chillies, finely chopped
6 Once the stuffing has cooled to room temperature, stuff the baby squids with the mixture, packing it in tightly. Coat the stuffed squid with the marinade and leave in the fridge for at least 30 minutes
16 baby squid, cleaned and prepped
7 To cook the squid, thread them onto skewers. Preheat an oven to as high as it will go, then cook the squid for 8 minutes until tender throughout and very lightly charred. Serve with the mango salsa