Stuffed tandoori squid


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Mango salsa

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
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
Once the fish is cooked, stir in the coconut milk powder, cook for a final 2 minutes then set aside to cool
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
Make the mango salsa by mixing together all the ingredients in a bowl
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
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
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