1. Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves. 2. Bring to the boil uncovered. 3. Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain. 4. (The calamari needs the minimum of cooking). 5. Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove. 6. Mix yoghurt, curry powder, chilli flakes, cream and olive oil together. 7. Toss with calamari and cucumber, season to taste and top with curled spring onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
