Squid Curry
Squid curry - tender squid in a rich, aromatic sauce. Made with curry spices, it perfectly balances heat and creaminess, making it ideal for seafood curry lovers.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) squid (cleaned)
- 2 tablespoons cooking oil
- 4 shallots (peeled and thinly sliced)
- 4 tablespoons Baba's fish curry powder
- 1 teaspoon curry spices (a mix of fenugreek, black mustard, cumin, and fennel seeds)
- 1 tomato ( cut into wedges)
- 1 sprig curry leaves (discard the stem)
- 150 ml coconut milk
- 2 cups water
- 4 hard-boiled eggs (optional)
- salt (to taste)
Instructions
- 1
Clean the squid thoroughly and set it aside. In a pot, heat the cooking oil and sauté the shallots until fragrant. Once the aroma of the shallots fills the air, add the squid, curry powder, curry leaves, curry spices, and tomato wedges to the pot. Stir quickly for 1 minute, then remove the squid from the pot and set it aside to prevent overcooking.
- 2
Add coconut milk, water, and hard boiled eggs (if using) to the curry and bring it to a boil for 8 minutes. Next, return the squid to the pot and boil briefly for 1 minute to prevent it from shrinking. Add salt to taste. Serve hot with steamed rice.