Name: Cumin squid with tamarind dressing
Cook time: 30 min
Total time: 30 min
Ingredients: 1 (150g) cleaned squid hood; 1 clove garlic, crushed; 1 tablespoon lemon rind, finely grated; 1/2 teaspoon ground cumin; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon sweet paprika; 1 tablespoon peanut oil; 1/2 small_piece (50g), red onion, sliced thinly; 1 small_piece (90g) zucchini , halved lengthways, sliced thinly; 60 gram baby spinach leaves; 1 tablespoon tamarind concentrate; 1 teaspoon honey; 1 tablespoon warm water

Ingredients

1 (150g) cleaned squid hood

1 clove garlic, crushed

1 tablespoon lemon rind, finely grated

1/2 teaspoon ground cumin

1/2 teaspoon dried chilli flakes

1/2 teaspoon sweet paprika

1 tablespoon peanut oil

1/2 small_piece (50g), red onion, sliced thinly

1 small_piece (90g) zucchini , halved lengthways, sliced thinly

60 gram baby spinach leaves

1 tablespoon tamarind concentrate

1 teaspoon honey

1 tablespoon warm water

Method

1.Cut squid down centre to open out, score inside in diagonal pattern then cut squid into thick strips. Combine squid, garlic, rind and spices in small bowl.

2.Make tamarind dressing. Combine ingredients, tamarind, honey and water in small bowl.

3.Heat half the oil in wok, stir-fry squid until browned lightly and tender. Remove from wok.

4.Heat remaining oil in wok, stir-fry onion and zucchini until vegetables are tender. Add spinach, stir-fry until wilted, season to taste. Serve drizzled with tamarind dressing.

Cuttlefish or scallops would be an excellent substitute for the squid.
Note

Women's Weekly Food

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