Cumin Grilled Squid with a Curried Butternut Squash Puree and “cheat’s” Mango Salsa

We felt like the strong, fragrant flavours that your favourite curries produce, but we also felt like something light. This dish is bursting with flavour and texture, as well as being incredibly aesthetically pleasing; it looks great when you plate it up so make it to impress a special someone or even just as a treat for yourself. Either way this is a simple, relatively cheap, healthy and, most importantly, delicious way to provide all those curry cravings without the Delhi-belly after..!

You will need… (serves two):

For the Squid:

  • 1 squid
  • 2 tbsp cumin powder
  • 1 clove garlic (crushed)
  • a small handful of coriander (finely chopped)
  • juice of half a lime
  • 2 tsp dried chilli flakes

For the Sweet Potato Puree:

  • 1 sweet potato
  • a drop of almond milk
  • 2 tsp dried chilli flakes
  • a small handful of coriander (finely chopped)
  • 1 clove garlic
  • 1 tbsp curry powder
  • 1/4 inch fresh ginger (finely chopped)

For the Mango Salsa

  • a small handful of coriander (finely chopped)
  • 2 tomatoes (chopped)
  • 1 inch cucumber (chopped into chunks)
  • 2 tsp dried chilli flakes
  • 2 tbsp mango chutney
  • 1 onion (finely chopped)
  • 1 clove garlic (finely chopped)

First you want to put the sweet potatoes on to cook, simply rub them in a bit of oil and salt and place them in the oven for about an hour at 180 degrees until they feel soft in the middle. When they feel soft place them on the side to cool.
Whilst the sweet potatoes are cooking prepare your squid. You may have bought pre-prepared squid, you may have bought rings, just the tentacles or the whole thing, really it’s up to you and your wallet! We like to buy the whole squid when we can but we’ve found 4 squid “tubes” at the Chinese supermarket for £1.99 and they work just as well. For those of you who buy the whole thing, bones and eyeball included, the best advice we can offer is to youtube how to prepare it. Honestly, it’s easy, harmless and makes you feel kinda cool, gutting your own squid.

Whether you gutted it yourself or not, make sure you pat it dry and then gently score the squid in a criss-cross shape. Next, mix all the ingredients for the marinade and rub it into both sides of the squid and set aside for 30 minutes or so.

Next, gently fry all the remaining ingredients of your puree, except for the almond milk and coriander. When this is done, scrape out the middle of the sweet potato and mix with the ingredients that you’ve just fried. Whether you blend, pulse or mash, the next thing is to break down the sweet potato and mix it with all the other ingredients. You may want your potato to be chunkier, you may want it to be super smooth, the almond milk gives a lovely nutty taste, but the more you put in the wetter your puree will be so only add as much as you want. You can set it aside to be re-heated at the last minute.

The salsa is the easiest part – it can be made way ahead of time and left in the fridge or if you’re on top of your timings (we often aren’t!) then make it in whatever breaks you happen to have whilst everything is marinading, cooking or cooling. Simply chop up all the ingredients and mix them well. And with the salsa done…

Make sure you grill is super hot, the hotter the better. Grill the squid for roughly 30 seconds-a minute each side depending on size of squid. You can tell when they are cooked by the changing of the colour of the squid from a sort of transparent white to a fuller white colour.
Whilst they’re cooking re-heat you sweet potato, it shouldn’t have cooled too much, and you’ll want to let your squid rest for just a moment before plating anyway. We had some goji berries lying around and they were great as a garnish – raisins are also wonderful sprinkled on top. As always – plate up, eat up and enjoy!



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