Squid Coconut Curry

Tender squid rings, perfectly cooked, in a smooth sauce. The scent of fried curry leaves and a touch of chili awaken the palate.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 492
• Protein: 33 g
• Carbs: 21 g
• Fat: 30 g

Ingredients

• 800 g Loligo vulgaris ( in rings )
• 400 ml Coconut milk ( well shaken )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Round tomato ( finely diced )
• 3 piece Garlic ( minced )
• 1 piece Thai chili ( split lengthwise )
• 1 tsp mustard seeds
• 10 piece curry leaves ( fresh )
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 0.5 tsp Hot pepper en poudre
• 1 tsp Ginger ground
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 0.5 piece Fresh cilantro ( chopped )
• 2 tbsp Sunflower oil
• 20 g Fresh ginger ( grated )

Instructions

1. Squid preparation

   Clean the squid tubes and cut them into regular 1 cm rings. Pat them dry thoroughly with a clean cloth: moisture would prevent the sauce from coating the meat properly.

2. Roasting aromatics

   Heat the oil in a sauté pan. Toss in the mustard seeds and curry leaves. As soon as the seeds crackle and pop, add the sliced onion. Cook until translucent and lightly golden.

3. Curry base

   Stir in the pressed garlic, Thai chili, grated fresh ginger, and ground ginger. Add the turmeric, cumin, and chili powder. Mix for 1 minute to release the essential oils from the spices without burning them.

4. Sauce reduction

   Pour in the crushed tomatoes and coconut milk. Simmer over medium heat. The sauce is ready when it coats the spoon and small beads of oil rise to the surface.

5. Flash cooking the squid

   Increase the heat and add the squid rings. Cook for 3 to 4 minutes maximum. The flesh should become opaque and remain tender. Overcooking would make the squid rubbery.

6. Finishing

   Off the heat, add the lime juice to provide the necessary acidity that cuts through the richness of the coconut. Sprinkle with chopped fresh coriander.

Chef's tips

• Never exceed 5 minutes of cooking for the squid; that's the secret to its tenderness.
• If you find tamarind, a small touch at the end enhances the acidity.

Storage

Keep for 2 days in the fridge. Reheat gently in a saucepan without boiling to avoid toughening the squid.