Squid curry

Beach in Goa, IndiaMOST people love a curry – and this recipe for squid curry is a little bit different, in that it is a fish dish. If you’ve never tried a fish curry before, now’s the time to try it out – you’ll not regret it.

Squid can be a bit of a pain to prepare, so take the hard work out of this dish and either ask your fishmonger to do it for you or buy pre-prepared squid from your supermarket.

This recipe – all the way from the shores of tropical Goa in India – serves four and will have you dreaming of sun-kissed beaches overhung by lush palms, gently swaying in salty breezes. Bliss!

INGREDIENTS

500g squid

12 curry leaves

2 tablespoons of vegetable oil

1-2 green chillies, finely chopped (deseeded, if you wish, to make it milder)

1 onion, finely chopped

10-15g of root ginger, grated

5 cloves of garlic, crushed

2 small tomatoes, blended to a smooth liquid

1 teaspoon of garam masala

Half a teaspoon of ground cumin

1 teaspoon of ground fennel seeds

Half a teaspoon of turmeric

salt and freshly ground black pepper

1 tablespoon of lemon juice

 

METHOD

Slice the squid into quarters, length ways and score in a diamond pattern

If there are any legs, leave them whole

Place the squid in a bowl, together with a quarter teaspoon of the turmeric and a quarter teaspoon of salt

Set it aside

Heat a frying pan and add the oil

Add half the curry leaves and let sizzle for 10 seconds

Add the onion and chillies and sauté until soft

Add garlic and ginger, then the tomatoes and all of the remaining ground spices

Add a tablespoon of water and allow to simmer for 10 minutes

Add 75mls of water and the lemon juice and turn down the heat

In another frying pan heat the remaining oil until it starts to smoke

Add the remaining curry leaves, then the squid

Saute for 40-50 seconds, and add the garam masala

Empty the contents into the first frying pan

 

Serve hot with boiled rice, rice and chutneys.

Ruckar jevaṇ, as they say in Goa!

 

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