Coastal Squid Curry

Masala paste 

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp black mustard seeds
• 4 garlic cloves
• 2 fresh red chillies
• 50g fresh coconut, grated or finely chopped 
• 1 tsp ground turmeric

Sauce

• 3 tbsp vegetable oil
• 1 tsp black mustard seeds
• 1 onion, thinly sliced
• 4 garlic cloves, finely sliced
• 4cm fresh ginger, grated
• 2 fresh red chillies, sliced
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 50ml tamarind paste or tamarind water
• 1 tsp jaggery or soft brown sugar
• 400g cleaned squid, cut into rings
• 1 small tomato, chopped
• handful fresh coriander leaves, chopped

Method

Masala Paste

1. Grind all the dry spices (cumin, coriander, fenugreek and mustard seeds) to a powder in a spice grinder or a pestle and mortar.
2. Into a mini food processor add the garlic, chillies, coconut, about 50-60ml of water and the ground spices. Blend to a paste.
3. Add the turmeric.

Sauce

1. Heat the oil in a karahi over a medium heat and add the mustard seeds. Fry until they begin to pop, then stir in the onion and fry for five minutes.
2. Add the garlic, ginger and green chilli and fry for one minute.
3. Add the masala paste, chilli powder and salt. Cook for 3-4 minutes (add a splash of water if required). 
4. Stir in the tamarind liquid and jaggery. Stir it through.
5. Add the squid and chopped tomato then leave to simmer for a couple of minutes. The squid will cook very quickly, so ensure it stays tender. 
6. Remove from the heat, finish with some fresh green coriander and serve.