Squid curry

Change up your usual seafood curry with this version – tender squid is cooked in an abundance of spices and aromatics, then served with a homemade coconut sambal.

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 500 g squid, cut into rings
• ½ tsp turmeric powder
• ½ tsp salt, plus extra to season
• ¼ cup vegetable oil
• ½ tsp yellow mustard seeds
• ½ tsp fenugreek seeds (optional)
• ½ tsp fennel seeds
• 20 curry leaves
• 1 fresh or frozen pandan leaf
• 1 large onion, sliced
• 5 garlic cloves, grated
• 2 cm piece ginger, grated
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 2 tsp garam masala
• ½ tsp ground black pepper
• 2 large green chillies, thickly sliced
• 300 ml coconut cream
• ¼ cup tamarind paste
• steamed basmati rice, to serve

Coconut sambal

• 100 g desiccated coconut
• salt, to taste
• ¼ brown onion, finely chopped
• ¼ cup coconut cream
• ½ tsp chilli powder
• ½ - 1 lime, to taste
• ¼ tsp caster sugar

Instructions

1. Combine the squid with the turmeric and salt and set aside for 10 minutes.
2. Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the mustard seeds, then the fenugreek and fennel seeds and stir until the mustard seeds start to crackle, then add the curry leaves and snip in the pandan leaf. After the curry leaves sizzle, add the onion, garlic and ginger and fry for 1 minute or until fragrant. Add the ground spices and chillies and stir well.
3. Add the coconut cream, tamarind paste and 500 ml (2 cups) water and bring to a simmer. Simmer for about 10 minutes or until the gravy reaches the consistency you prefer. Add the squid, reduce the heat to low and simmer for another 8 minutes or until the squid is cooked and tender.
4. For the sambal, place the coconut and salt in a mortar and pound with a pestle. Add the remaining ingredients, combine well, then adjust the seasoning if necessary.
5. Serve the squid curry with sambal and steamed rice.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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