Indian Squid and Tofu Curry

[a_boleyn]

I had about 200 gms of pineapple cut squid in my freezer and no idea what I wanted to do with it. I knew what I DIDN'T want to make - anything Italian and involving a marinara sauce - but the alternative choices were more difficult. I settled on a curry but again ran into a problem. What KIND of curry: Chinese, Indian, Japanese or Thai

Comments

[spikesgirl58]

Squid is not something that I've ever cooked - do you have to be careful with it ( i.e. not overcooking)?

;'[pppppppppppppppp (p Pyewacket says hi)

This looks tempting!

[a_boleyn]

I've had squid that was nice and tender and squid that was chewy due to being overcooked so I can't say that I'm any expert at it. I'd follow whatever recipe you find on the package you buy. A few minutes at high heat is advised.

Hi back to Pyewacket.

[spikesgirl58]

She's sound asleep now on the bed with the other two and TBG. I, OTOH, am playing catch up!

[a_boleyn]

I got up late (daylight savings time and I went to bed at 3am) to find we actually had SUN. It's been raining forever. So, I ran the errands today that I didn't yesterday ... Costco and then the city market. A quick lunch of liverwurst on a bakery bun, orange juice and coffee and I'm reading my email too.

I planned on doing a dessert/s with leftover plums, raspberries and the danish dough that I thawed yesterday. Wish me luck that it gets done.

[spikesgirl58]

That was about when I got up. We had a big dinner party last night and I was whupped, but little cats will not be denied.

Good luck with your dessert. I'm going low key today. It's safer.

[a_boleyn]

Thank you. Last minute adjustment to plans. The plum/raspberry filling I cooked has to cool for 4 hours or overnight (must remember to reread recipes carefully ahead of time) so I'm going to use it for a kind of frangipane tart and put it off to whatever day this week I don't end up working. Cause I have to make the tart pastry for it. At least I think so right now.

It turned out that 8 oz of danish pastry doesn't make more than 4 turnovers so I used it with the 1 cup of home made cherry pie filling I had leftover from the freezer. I forgot that thawed pie filling breaks down and you get a LOT of liquid oozing out. So, they're kind of a mess. Baking right now. Hopefully they'll taste as amazing as I imagine. :)

[spikesgirl58]

Can't wait for the report. having been surprised by recipes more than once, I know exactly what you mean.

Marinate eight hours or overnight - that's a bad one for me.

Still cooking while thinking on your feet I think is the best way to add your own flare to a dish.

Good luck!

[a_boleyn]

The almond cherry turnovers weren't as unattractive as I feared. A bit drier inside due to the loss of the moisture from the filling, but with, or without, a scoop of ice cream, it was very very good.

Posted.

[spikesgirl58]

Fabulous I will go check it out.