Squid curry

Name: Squid curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1½ teaspoons ground coriander; juice of ½ lime; ½ teaspoon chilli powder; 1 teaspoon ground cumin; 300 ml (10½ fl oz) coconut milk; 100 ml (3½ fl oz) coconut cream; 3 garlic cloves, thinly sliced; 350 g (12 oz) medium squid, cleaned, heads and tentacles reserved; ½ teaspoon ground turmeric; ½ teaspoon finely ground black pepper; 2 small green chillies, chopped; ¼ teaspoon fenugreek seeds; 50 g (1¾ oz) ghee; ¼ teaspoon fennel seeds; 1 sprig fresh curry leaves, leaves picked; ½ onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

Ingredients

350 g (12 oz) medium squid, cleaned, heads and tentacles reserved
3 pieces

Asia
Sri Lanka
Fish course
Pescatarian
Spicy
Gluten-free

Method

Cut the squid tubes into 1 cm (½ in) thick slices, then place in a bowl with the tentacles, cleaned heads, Goroka and all the spices and combine well.

Heat the ghee in a heavy-base