Saturday, August 28, 2010

Tentacles and All

Squid curry

This is what squid looks like before it is cleaned

The ingredients for the curry

Squid curry on brown rice with sides of curried mashed eggplant, yogurt and papadums

Ah squid, you either love it or hate it! The thing to remember about cooking squid is that it takes either a very short time or a very long time to cook – cook it for just 5 minutes until tender or stew it for an hour, but nothing in between. If you don’t like squid then replace with either shrimp (in the shell or not) or blue crabs, they are equally delicious cooked in the curry sauce.

Serves 4

1 pound squid, cleaned and cut into ½” rings
2 shallots, sliced
2 garlic cloves, peeled and sliced
1” ginger peeled and finely julienned
6 curry leaves
1 stalk lemongrass, crushed
1 tsp black mustard seeds
1 tsp cumin seeds
½ tsp fenugreek/methi seeds
1 heaped tbsp fish curry powder
1 tomato, diced
½ cup water
½ tbsp lemon/lime juice/tamarind pulp
¼ cup coconut milk/milk
½ tbsp salt
1 tbsp oil

  • Heat oil, fry shallots until lightly brown then add in the garlic, ginger, lemongrass, curry leaves, mustard seeds, cumin and fenugreek; continue frying for 2 minutes.
  • Add curry powder, stir for 30 seconds then add tomatoes, water, lemon juice and salt. When this comes to a boil add in the squid and cook for about 5 minutes or until just cooked.
  • Lastly add in the coconut milk/milk, cook for about 1 more minute.

1 comment: