Squid and Shrimp in Turmeric Gravy

Name: Squid and Shrimp in Turmeric Gravy
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 cup fish stock; ¼ cup tamarind water; vegetable oil, for frying; 1 tablespoon turmeric powder; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 5 shallots, peeled and finely chopped; 10 large fresh red chiles, deseeded and chopped; salt and freshly ground black pepper; 14 fl oz/400 ml canned coconut milk; 1 large fresh green chile, deseeded and cut into fine strips; 1 large fresh red chile, deseeded and cut into fine strips; 1 cup fine green beans, blanched in boiling water for 1 minute; 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

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

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.

Ingredients

7 oz/200 g squid, cut into squares and scored over the surface
11 oz/300

Asia
Fish course
Pescatarian
Gluten-free

Method

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 veget