CURRIED CALAMARI & GREEN BEAN STIR-FRY OVER COCONUT-RAISIN RICE
Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman
I was visiting a friend in Madrid years ago, and this is the late-night meal I whipped up for us. I'm not sure why I've remembered it all these years; I guess it's just that tasty. But I figured I'd better get it in writing before any more time elapses.
Serves 4
For the Rice
1 1/2 cups water
1/2 cup coconut milk
1/4 cup raisins
1/2 teaspoon salt
1 cup basmati or jasmine rice
For the Calamari
1/4 cup pine nuts
1 pound calamari, cleaned and sliced into 1/2-inch slices
3 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon sugar
1/2 teaspoon salt
3 garlic cloves , thinly sliced
1/2 pound green beans, ends trimmed and rinsed
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350°F.
Make the rice by combining the water, coconut milk, raisins, and salt in a saucepan. Bring mixture to a simmer, add the rice, reduce the heat to low, cover the pot, and cook 20 minutes.
Spread the pine nuts out on a baking sheet and bake for about 7 minutes, until toasted and golden brown.
In a bowl, toss the sliced calamari with 1 tablespoon oil, the curry, sugar, and salt.
Heat the remaining oil in a large skillet over high heat just until the oil starts to smoke. Add the seasoned calamari and stir-fry for a minute or so. Then add the garlic and green beans and stir-fry a couple of minutes longer until the green beans have softened slightly but are still bright green.
Remove from the heat, toss with the parsley, and serve over the rice.
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