What you’ll need
Cumin spiced squid:
- 800g squid, skin removed OR firm tofu can be used as a substitute
- zest of 1 lime
- 1/2 teaspoon dried chilli flakes or 1/4 teaspoon chiilli powder
- 1 tablespoon ground cumin
- 2 – 3 cloves garlic, roughly chopped
- 2 tablespoons olive oil
Coconut, Pistachio, Mint & Coriander Salad:
- 1 1/2 cups dried shredded coconut
- 3/4 cup boiling hot water
- 1/2 cup pistachios, roughly chopped
- 1/3 cup fresh coriander + stalks, roughly chopped
- 1/3 cup fresh mint leaves, roughly chopped
- 1/3 cup dried currants or sultanas
- 1 teaspoon honey
- 2 tablespoon lime juice
- 2 pinches of salt
The easy bit
- To make relish, combine coconut and hot water in a medium bowl, stir until water is all absorbed, then allow to cool to room temperature. Just before serving, add pistachios, coriander, mint, currants, honey, lime and pinch of salt. Mix gently with a spoon until combined.
- To prepare squid, cut a tube open so it is sitting flat in a single sheet with the inner side facing upwards. Score partially into the flesh, diagonally, at 3mm intervals then repeat in a perpendicular direction so you have a diamond shaped lattice – this will tenderise and make the pieces curl attractively when cooked. Then cut into 4cm square pieces. Sprinkle lime zest, chilli, cumin and a pinch of salt over squid and mix with hands until squid is evenly coated with seasonings. Halve the oil and garlic to cook squid in 2 batches. Combine garlic and oil in a large frypan and bring to high heat. As soon as garlic begins to turn golden, add squid and saute until cooked through. If there are any bits stuck to the pan scrape it up and sprinkle over the squid for a bit of crunch.
- Divide squid and coconut relish between 4 plates and serve immediately.