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!!