Prakash K. Sivanathan, Niranjala M. Ellawala

Kanavai Kari

Name: Kanavai Kari
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 500 g (1 lb 2 oz) squid or cuttlefish; 500 g (1 lb 2 oz) squid or cuttlefish; 6 garlic cloves, cut into quarters; ½ medium onion, finely chopped; 2 green chillies, slit lengthways and deseeded; 2 tsp finely chopped ginger; ¼ tsp fenugreek seeds; 4 fresh curry leaves; 600 ml (21 fl oz/2½ cups) water; ½ tsp salt; 1 tbsp Thool (curry powder); 400 ml (14 fl oz/1⅔ cups) coconut milk; 1 tbsp Thool (curry powder)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) squid or cuttlefish
½

Asia
Sri Lanka
Lunch
Fish course
Pescatarian
Gluten-free

Method

Ask your fishmonger to clean and prepare your squid. If you’re doing it yourself, you need to extract all the insides and carefully remove the ink bag.

Wash the squid throughly, inside and out, and the tentacles. Then cut it into 2.5cm (1-inch) chunks and put it in a medium, lidded saucepan.