Chilled Calamari in a Yoghurt Curry Cream

• 3 lbs baby calamari, sliced
• 1 teaspoon medium-strength curry powder
• 1 cup dry white wine
• 1 pinch chili flakes
• 1 cup boiling water
• 1 cup plain yogurt
• 1 teaspoon dill seed
• 4 tablespoons cream
• 3 stalks celery
• 2 tablespoons olive oil
• 2 -4 cloves garlic, peeled
• sea salt
• 1 teaspoon mustard seeds
• freshly milled black pepper
• 2 lemon leaves
• 2 spring onions, finely curled tops
• 1 cup cucumber, cut into crescents

1. Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves.
2. Bring to the boil uncovered.
3. Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain.
4. (The calamari needs the minimum of cooking).
5. Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove.
6. Mix yoghurt, curry powder, chilli flakes, cream and olive oil together.
7. Toss with calamari and cucumber, season to taste and top with curled spring onions.

baby calamari, curry powder, white wine, chili flakes, boiling water, plain yogurt, dill, cream, stalks celery, olive oil, salt, mustard seeds, black pepper, lemon leaves, spring onions, cucumber

Taken from www.food.com/recipe/chilled-calamari-in-a-yoghurt-curry-cream-11327 (may not work)