SQUID CURRY is the menu, a splash of Indian fusion with seafood! It is totally delicious and full of flavor. The coconut milk adds another blend to the squid curry. As far as I know Squid Curry are famous amongst the South Indian in India. In our small island Mauritius, squids are offered in different type of recipes; crispy squid and black bean squid.
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- 400 gms Squid
- 5 tomatoes, crushed into a paste
- 2 onions, peeled
- 2 green chillies
- Fresh thyme (quantity based as per your preferences)
- 6 curry leaves
- 2 bay leaves
- 2 tsp of mint paste (Optional)
- 1/2 tsp of ginger paste
- 2 tsp of garlic paste
- 4 tsp of curry powder
- 1 tsp of garam masala
- 2 tsp of cumin powder
- 2 tsp of coriander powder
- 1/2 tsp of Paprika (Optional because I have not used chilli powder)
- 1 tsp of mustard seeds (soaked in water for 1hour)
- 3 tsp of turmeric powder
- 5 cl of coconut milk
- Vegetable oil
- Salt and pepper
1. Preheat a non-stick pan with 3 tbsp of vegetable oil and add the peeled onion.
2. Once onion develops into light brown color, add the thyme, curry and bay leaves, plus the mustard seeds. Cook for 1 minute, lid covered.
3. At this stage, add the cumin and coriander powder, paprika, ginger and garlic paste, garam masala and turmeric powder. Mix everything together and pour the water in which the mustard seeds have been soaked). Cover and let it simmer for 3mins on medium heat.
4. The crushed tomato is ready to go in with the spices, alongside 4 cl of water. Cook for another 5 minutes, lid covered on until a consistent paste is achieved.
5. Add the squids into the curry paste, lid on for 7-8 minutes on medium-low heat
6. Here goes the coconut milk into the calamari curry for another 5 minutes, the off goes the flame.
Squid curry is done ! 🙂 Sprinkle on top some fresh coriander leaves and a touch of coconut milk for a beautiful decoration.
You can serve this spicy and savoring curry with some rice or naan (Indian bread) and some pickles