John Myers
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Chili Lime Calamari on Mango and Spinach Bed
The perfect chili lime calamari on mango and spinach bed recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 piece Limes
- 2 piece Chili peppers
- 1 teaspoon Graham masala powder
- 0,5 teaspoon Chili powder
- 0,5 teaspoon Turmeric
- 2 piece Garlic cloves
- 2 tablespoon Chopped ginger
- 1 Knife point Salt
- For the salad bed:
- 2 piece Mango
- 1 piece Cucumber
- 15 piece Cocktail tomatoes
- 1 piece Yellow peppers
- 250 g Baby spinach
For the salad dressing:
- 2 piece Lemons
- 8 tablespoon Olive oil
- 0,5 teaspoon Salt
- 1 Knife point Chili powder
- 1 Knife point Pepper
- 1 teaspoon Honey
- Wash and clean the calamari, cut into rings and squeeze out the limes. Mix the ingredients for the marinade and add the prepared calamari. Let everything stand for at least two hours.
- Squeeze the lemons and mix all the ingredients for the salad dressing and then season the dressing to taste.
- Wash the baby spinach leaves, peel the mango fruits and cut into strips. Wash the cucumber, the cocktail tomatoes and the bell peppers. Peel the cucumber and cut into small pieces, halve the cocktail tomatoes and also cut the bell pepper into small pieces.
- Just before serving, fry the calamari in the pan for about 10 minutes. Place the baby spinach on the plates and top with the mango strips, cucumber, cocktail tomatoes and peppers. Place the fried calamari on top. Finally, drizzle the salad dressing generously over it.
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