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Coastal Squid Curry

Hari Ghotra
A coastal squid dish cooked with fragrant spices and fresh coconut with a tamarind zing.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Indian
Calories 246 kcal


Masala paste

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp black mustard seeds
  • 4 garlic cloves
  • 2 fresh red chillies
  • 50 g fresh coconut grated or finely chopped
  • 1 tsp ground turmeric


  • 3 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 onion thinly sliced
  • 4 garlic cloves finely sliced
  • 4 cm fresh ginger grated
  • 2 fresh red chillies sliced
  • 1 tsp Kashmiri chilli powder
  • 1 tsp salt
  • 50 ml tamarind paste or tamarind water
  • 1 tsp jaggery or soft brown sugar
  • 400 g cleaned squid cut into rings
  • 1 small tomato chopped
  • handful fresh coriander leaves chopped


Masala Paste

  • Grind all the dry spices (cumin, coriander, fenugreek and mustard seeds) to a powder in a spice grinder or a pestle and mortar.
  • Into a mini food processor add the garlic, chillies, coconut, about 50-60ml of water and the ground spices. Blend to a paste.
  • Add the turmeric.


  • Heat the oil in a karahi over a medium heat and add the mustard seeds. Fry until they begin to pop, then stir in the onion and fry for five minutes.
  • Add the garlic, ginger and green chilli and fry for one minute.
  • Add the masala paste, chilli powder and salt. Cook for 3-4 minutes (add a splash of water if required).
  • Stir in the tamarind liquid and jaggery. Stir it through.
  • Add the squid and chopped tomato then leave to simmer for a couple of minutes. The squid will cook very quickly, so ensure it stays tender.
  • Remove from the heat, finish with some fresh green coriander and serve.


This recipe is sponsored by Mediterranean Supermarket 
Keyword indian, indian curry, indian dish