Coastal Squid Curry
A coastal squid dish cooked with fragrant spices and fresh coconut with a tamarind zing.
Ingredients
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
Sauce
- 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
Instructions
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.
Sauce
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket