Squid Coconut Curry

Method

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

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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. 6

   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.