Thursday, April 23, 2015

TANDOORI SQUID WITH MUNG BEANS ENJOY DAN:

             TANDOORI SQUID WITH MUNG BEANS by CHEF DAN:
Serves 4

TANDOORI SQUID
1-1/2-pounds whole squid
1 cup cornmeal
Cilantro for garnish
MARINATE:
2 garlic cloves, crushed
1/2-teaspoon sea salt
1 thumb-size fresh ginger, peeled and crushed
1 tablespoon lime juice
1 tablespoon yogurt
1 teaspoon curry powder
1/2-teaspoon cayenne powder
1 green chili, finely chopped
1 tablespoon olive oil
MUNG BEANS KEDGEREE:
2 cups mung beans, soaked overnight, and cooked until soft
1 teaspoon ground turmeric
1-1/2-tablespoons butter
1/4- teaspoon cumin seeds
1/4-teaspoon fennel seeds
3 scallions-bias-sliced into ½-inch lengths
1 green chili, finely chopped
1 cup jasmine rice
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
DIRECTIONS:
1.   Remove purple skin on the tubes and white body, cut tubs into rings.
2.   Place the squid in a bowl and add all marinate ingredients, mix well.
3.   Cover and leave to marinate 30 minutes.
4.   To make the kedgeree, wash the rice,
5.   Place in a pot add, 2-1/2-cups  water with turmeric and bring to a boil, then simmer for 20 minutes; set aside
6.   In a skillet heat oil over medium-heat when sizzling.
7.   In a bowl place cornmeal, and dredge squid in to cover.
8.   Add squid to the skillet and sauté for 2 minutes, set aside.
9.   Heat the butter in to the skillet and add the cumin and fennel seeds.
10.                Toast until they start popping, add green chilies, sauté 2 minutes.
11.                Stir in cooked mung beans, salt and gently fold in the rice over low heat for 4 minutes.
12.                Divide the kedgeree between 4 plates, place squid on top
13.                Finish with cilantro, scallions, and lime juice.
ENJOY DAN:                                                           BON-APPETITE!!







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