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Squid curry (cari calmars): recipe illustration
Fish & seafood

Squid curry (cari calmars)

Tender squid cooked in a sauce flavoured with garlic, turmeric and tomato. A classic of Réunion's Creole kitchen, often served at Sunday lunch with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Clean the squid, separate the tubes from the tentacles and slice the tubes into 1 cm rings.
  2. Thinly slice the onions, crush the garlic and finely chop the ginger.
  3. In a casserole, heat the oil and fry the onions for 5 minutes over medium heat until translucent.
  4. Add the garlic, ginger and turmeric, then the tomatoes cut into pieces. Let them stew for 5 minutes.
  5. Add the squid, the thyme, the whole chilli and the water. Season lightly with salt and pepper.
  6. Cover and simmer over low heat for 20 minutes, until the squid is tender and the sauce is smooth.
  7. Remove the thyme and chilli, adjust the seasoning and serve hot with white rice.

Variations and tips

With lime. Add the juice of a lime at the end of cooking for a fresher note.

Creamy version. Stir in 100 ml of coconut milk at the end of cooking to soften the sauce.

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Original Ecomely recipe.