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Squid Curry

Ingredients

The Masala Paste

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 heaping tablespoon minced garlic
  • 1 fresh serano chili
  • 1 tsp ground turmeric
  • 1/4 cup fresh coconut grated or finely chopped in a food processor

For the Squid

  • 3 tbsp vegetable oil
  • 1 teaspoon cumin seeds
  • 1 small onion thinly sliced
  • 1 heaping tablespoon minced garlic
  • 2 in fresh root ginger finely shredded (about 1 heaping tablespoon)
  • 1 serrano pepper chopped fine, seeds removed
  • 3-4 cleaned squid cut into rings
  • ½ tsp Kashmiri chilli powder**
  • 1 small tomato chopped
  • 1 teaspoon salt
  • 1 tablespoon tamarind paste
  • 1/2 teaspoon Splenda

Instructions

The Paste

  • Put the coriander seeds, cumin seeds, mustard seeds and fennel seeds into a spice grinder and grind to a powder.
  • Transfer to mini food processor and add the garlic, chili, turmeric and coconut and blend to a paste. Add 1/4 cup of water and blend again.

The Squid

  • Heat the oil in a sturdy wok over a medium heat, add the cumin seeds and fry for 30 seconds until they begin to pop, then stir in the onion and serrano pepper and fry for 3 minutes. Stir frequently so it doesn't burn.
  • Add the garlic and ginger and fry for a minute, then stir in the squid, the masala paste, chilli powder, tomato, salt and 1/3 cup water and simmer for 2–3 minutes, or until the squid is cooked but still tender.
  • Stir in the tamarind and Splenda.

Notes

** I didn't have any Kashmiri chili powder, but I did have have dried Kashmiri chilies. I threw about 4, with the seeds removed, into a spice grinder and whizzed until powder.
Adapted from Rick Stein's India