Dhallo badun

Dhallo badun

Fried squid curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg squid
2 onions, thinly sliced
4 garlic cloves
2 teaspoons fresh ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon chilli powder, (optional)
2 tablespoons Ceylon curry powder
1/2 teaspoon fenugreek seeds
1 cinnamon stick
1 stem lemongrass
or 2 strips lemon zest
10 curry leaves
60ml vinegar
750ml coconut milk
1 1/2 teaspoons ghee or oil

Method

  1. Clean each squid, removing the ink sac and discarding the head. Rinse the tubes under cold running water to remove the skin. Drain well and cut the tubes into rings.
  2. Place in a deep saucepan with all of the remaining ingredients except the ghee. Bring to the boil, then reduce the heat to low and simmer for about 1 hour, or until the squid is tender and the sauce has reduced and thickened. Remove from the heat.
  3. Remove the squid from the sauce. In a separate saucepan, heat the ghee over medium–high heat and cook the squid. Add the sauce to the fried squid and simmer for 1–2 minutes to heat through. Serve with rice and sambols.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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