Spicy squid in coconut

This recipe was invented in Cyprus. The squid was very cheap and we decided to make something off it. Lemons are widely available in Cyprus, just get one from a tree. This recipe is based on a Honduran recipe: “sopa de caracol” but of course, sea snails are not available in Cyprus.

Ingredients:

• 500 grams of squid rings (frozen calamari, not batter-coated)
• 1 onion
• 3 cloves of garlic
• One capsicum
• One carrot
• One onion (or spring onion)
• Juice of half a lemon
• A tin of Coconut milk or cream
• Two table spoons pepper flakes (less if you don’t like spicy food)
• Hint of salt
• Handfull of chopped fresh corriander

Preparation:

• Chop onions, capsicum, carrot and garlic
• Chop the squid rings in half

Cook:

• Put onion, garlic, capsicum and carrot in a big pan with some oil and fry for a few minutes.
• Add the pepper flakes
• Add the squid
• Add 90% the coconut milk or cream
• Let shimmer on low temperature (just below boiling) for at least 1 hour till the squid is tender
• Add lemon juice and the leftover coconut juice just before serving

Serving tips: rice, veggies and sprinkle the coriander over it.