eCook Meal
Tempura Squid & Turmeric Rice
with a pomegranate and sumac sauce & fresh parsley
Beautifully crisp tempura squid is served on a bed of turmeric rice laced with lentils and crispy onions. Drizzled with mayo, served with a pomegranate sauce and sprinkled with sumac and parsley, there really is no way you could deny how amazing this dish is!
Serving guide
Choose your portion size.
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the Turmeric, ½ the crispy onions, and the drained lentils. Submerge in 150ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 100ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the Sumac, and 20ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the Turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the Turmeric, ½ the crispy onions, and the drained lentils. Submerge in 300ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 200ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the Sumac, and 40ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the Turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the Turmeric, ½ the crispy onions, and the drained lentils. Submerge in 450ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 300ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the Sumac, and 60ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the Turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the Turmeric, ½ the crispy onions, and the drained lentils. Submerge in 600ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 400ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the Sumac, and 80ml of water. Se aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the Turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R176.41
for 4 servings · R44.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Ground Turmeric needs 20 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
-
Self-raising Flour needs 750 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Crispy Onions needs 80 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Sumac needs 40 mlSumac 50 g R41.99 · whole pack (size can't be divided)R41.99
-
White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Squid Heads & Tubes
- Pomegranate Dressing
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tempura Squid & Turmeric Rice?
The preparation time for Tempura Squid & Turmeric Rice with a pomegranate and sumac sauce & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Tempura Squid & Turmeric Rice with a pomegranate and sumac sauce & fresh parsley?
The total time required to make Tempura Squid & Turmeric Rice with a pomegranate and sumac sauce & fresh parsley is between 40 and 55 minutes.
How many servings does Tempura Squid & Turmeric Rice provide?
4 servings
What are the main ingredients in Tempura Squid & Turmeric Rice?
Crispy Onions, Green Leaves, Kewpie Mayo, Lentils, Parsley, Pomegranate Dressing, Self-raising Flour, Squid Heads & Tubes, Sumac, Turmeric, White Basmati Rice
What is the nutritional information of Tempura Squid & Turmeric Rice?
Calories: 1076, Carbs: 175 grams, Fat: grams, Protein: 48.7 grams, Sugar: 6.5 grams, Salt: 193 grams
How do I prepare Tempura Squid & Turmeric Rice?
TIME FOR SIDES: In a small bowl, combine the pomegranate dressing, ½ the sumac, and 40ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency. TASTY TEMPURA: To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches. SIMPLY STUNNING!: Pile up a generous helping of the turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef! PREP STEP: Pour 200ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. RICE, RICE BABY!: Rinse the rice and place in a pot over a medium-high heat. Add the turmeric, ½ the crispy onions, and the drained lentils. Submerge in 300ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Tempura Squid & Turmeric Rice?
Crispy Onions, Green Leaves, Kewpie Mayo, Lentils, Parsley, Pomegranate Dressing, Self-raising Flour, Squid Heads & Tubes, Sumac, Turmeric, White Basmati Rice
How many calories does Tempura Squid & Turmeric Rice have?
1076 calories
How much fat content does Tempura Squid & Turmeric Rice have?
grams