Squid and Shrimp in Turmeric Gravy


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's Great Curries

Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

As with other recipes, do not overcook the shrimp and squid. They literally take only a couple of minutes.


  • 7 oz/200 g squid, cut into squares and scored over the surface
  • 11 oz/300 g raw shrimp, shelled and deveined
  • 1 small zucchini, cut into strips and blanched in boiling water for 1 minute
  • 1 cup fine green beans, blanched in boiling water for 1 minute
  • 1 large fresh red chile, deseeded and cut into fine strips
  • 1 large fresh green chile, deseeded and cut into fine strips
  • 14 fl oz/400 ml canned coconut milk
  • salt and freshly ground black pepper


    To prepare the turmeric gravy, put the chiles, shallots, ginger, and turmeric into a food processor and whiz until smooth.

    Heat a little vegetable oil in a skillet and add the paste. Stir-fry for about 4 minutes, then add the tamarind water and fish stock.

    Bring to a boil and simmer for 10 minutes, or until the gravy thickens a little.

    Add the squid and shrimp, the vegetables and chiles and simmer for a couple of minutes, then add the coconut milk and stir over the heat for another couple of minutes to heat through. Season with salt and pepper to taste, then serve.