Ingredients
- 1 Kg clean squid
- 20 g coconut milk
- 160 g pineapple slice
- curry
- onion
- lime
- mint
- salt
- extra virgin olive oil
For the recipe of squid marinated in coconut and curry, clean the pineapple by removing the zest and the core and cut the pulp into cubes. Cut the squid bags in half and soak them together with the tentacles in coconut milk for 30 minutes. Drain the squid from the coconut milk (keep it for the sauce) and pat dry with kitchen paper. Make light incisions on the outside of the bags.
Cook them in a non-stick pan with a little oil and place them on the outside. After a minute turn them, add the tentacles, cook for another minute and turn off.
Peel a small onion and cut it into small pieces; roast them in a pan with a little oil for 5-6 minutes; add a tablespoon of curry and the coconut milk from the marinade. Cook for a minute, season with salt and turn off. Serve the squid on the coconut and curry sauce and complete with grated lime zest, mint leaves and diced pineapple.
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