Chilli Calamari With Cucumber Sauce

By admin
19 November 2014

Add a little spice to your seafood this summer with some chilli!

Add a little spice to your seafood this summer with some chilli!

Serves 4

Preparation time: 10 min

Cooking time: 10 min

The cucumber sauce is the perfect palate cooler for this spicy calamari.

For the Cucumber Sauce you'll need: 

1 large cucumber, grated

250 ml (1 c) low-fat or fat-free plain yoghurt

2 cloves garlic, crushed a handful of fresh basil, chopped

salt and freshly ground black pepper

For the Calamari you'll need:

30ml (2 T) red curry paste

15ml (1 T) fruit chutney

15ml (1 T) sweet chilli sauce

1 can (410 g) tomato purée

4 medium calamari steaks, cleaned and cut into strips


Squeeze the grated cucumber in your hands to remove as much of the liquid as possible. Mix with the remaining sauce ingredients, cover and chill until needed.


Heat a dry pan, add the curry paste and heat for a few seconds. Add the chutney, sweet chilli sauce and tomato purée. Heat until the sauce comes to the boil. Add the calamari strips and cook for a few minutes or until done. Serve the calamari in a large wholewheat tortilla or on a serving of wholewheat pasta or brown rice. Top with a dollop of cucumber sauce.


Use 500 g firm White fish of your choice (for example cubed hake or angel fish, or a mixture of both) instead of calamari. Seafood marinara mix could also be used instead. Defrost the seafood, place in a strainer and rinse under cold running water.

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