Squid curry

Squid curry

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
200g squid, cut into rings
1/2 teaspoon ground turmeric
1 tablespoon Sri lankan curry powder
2 tablespoons vegetable oil
5-6 curry leaves
1 green chilli, deseeded and finely chopped
2 garlic cloves, finely sliced
1/2 teaspoon fenugreek seeds
1 onion, finely sliced
200ml coconut milk
1 lime, juiced
1 teaspoon salt

Method

  1. Mix the squid rings with the turmeric and curry powder and set aside.
  2. Heat the oil in a large saucepan on a medium heat, then add the curry leaves, chilli, garlic and fenugreek seeds and stir-fry for a few seconds. Add the onion and stir-fry for 10 minutes until golden brown.
  3. Add the marinated squid and stir-fry for a further minute before adding the coconut milk. Simmer for 3–4 minutes until the squid is cooked through, then season to taste with the lime juice and salt before serving.
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