Squid curry

Squid curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

This is a family favourite and a real southern Sri Lankan dish. Squid is plentiful all over the world and the secret of cooking squid perfectly is not to overcook it. I am happy not to clean the squid completely. Simply remove the head, cut out the beak and remove the innards — the rest is edible.

Ingredients

Quantity Ingredient
350g squid, cleaned, heads cut into 1 cm thick rings and tentacles reserved
6 pieces goroka, (see glossary)
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon red chilli powder
1/2 teaspoon ground turmeric
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon ground black pepper
50g ghee, (see glossary)
1/2 onion, finely chopped
garlic, thinly sliced
1 sprig curry leaves, leaves picked
2 small green chillies, chopped
300ml coconut milk
100ml coconut cream
1/2 lime, juiced
salt, to taste

Method

  1. Place the squid rings and tentacles, goroka and all of the spices in a bowl and combine well.
  2. Heat the ghee in a heavy-based saucepan over medium heat, add the onion, garlic, curry leaves and green chilli and cook, stirring regularly, for 4 minutes or until the onion is golden.
  3. Increase the heat to high, add the squid and stir for 3 minutes.
  4. Add the coconut milk, reduce the heat to low and simmer for 10 minutes or until the squid is tender.
  5. Stir in the coconut cream and lime juice and season with salt. The sauce should be thick and dark.
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Kuruvita
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