Coastal Squid Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 15 mins
A coastal squid dish cooked with fragrant spices and fresh coconut with a tamarind zing.
Hari says
You wouldn't find this at your local take-away! But we seem to forget that India is surrounded by water and is therefore a seafood haven. The local use of seafood in India is astounding and I love the attitude they have towards cooking fruits of the sea with spices.
They are not scared about over-powering flavours or worried that spices won't work with seafood. They have a whole different outlook that makes for some amazing dishes.
- Ingredients
- Method
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
- Grind all the dry spices (cumin, coriander, fenugreek and mustard seeds) to a powder in a spice grinder or a pestle and mortar.
- Into a mini food processor add the garlic, chillies, coconut, about 50-60ml of water and the ground spices. Blend to a paste.
- Add the turmeric.
Sauce
- 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.
- Add the garlic, ginger and green chilli and fry for one minute.
- Add the masala paste, chilli powder and salt. Cook for 3-4 minutes (add a splash of water if required).
- Stir in the tamarind liquid and jaggery. Stir it through.
- 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.
- Remove from the heat, finish with some fresh green coriander and serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 246 |
| Fat (g) | 13 |
| of which saturates (g) | 2 |
| Carbohydrates (g) | 13 |
| of which sugars (g) | 5 |
| Fibre (g) | 2 |
| Protein (g) | 18 |
| Salt (mg) | 603 |
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Comments
Comments (5)
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Sam
Is 5 large onions correct? I've never encountered a recipe with so much onion before.-
Hari Ghotra
Hi Sam - no there is only one onion in this recipe? Thanks Hari
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Hari Ghotra
Just an error - Thank so much Lee - Please do let me know when you cook this, I would love to see pictures. If you get stuck for spices do shout as I have them all available here http://shopify.harighotra.co.uk/collections/spices Sounds like you are in a very beautiful part of the world - lucky you. Thanks for your comments Hari -
Lee Cooper
This sounds wonderful, I'll be cooking it for us as soon as I can find some black mustard seeds and fenugreek here on the Red Sea in Egypt. Fresh coconut is randomly available so that will also define when I get to cook it. Just out of interest, is the name of the dish "Coastal" Curry? Or is Costal the name of an area where this comes from?
Sam
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