Coastal Squid Curry | Hari Ghotra
5.0/5 rating (2 votes)

Coastal Squid Curry

  • Heat Hot
  • Serves 4
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 15 mins
Coastal Squid Curry

A coastal squid dish cooked with fragrant spices and fresh coconut with a tamarind zing.

Hari says

You wouldn't find this at your local take-away! But we seem to forget that India is surrounded by water and is therefore a seafood haven. The local use of seafood in India is astounding and I love the attitude they have towards cooking fruits of the sea with spices.

They are not scared about over-powering flavours or worried that spices won't work with seafood. They have a whole different outlook that makes for some amazing dishes.

  • Ingredients
  • Method

Masala paste 

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp black mustard seeds
  • 4 garlic cloves
  • 2 fresh red chillies
  • 50g fresh coconut, grated or finely chopped 
  • 1 tsp ground turmeric

Sauce

  • 3 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 onion, thinly sliced
  • 4 garlic cloves, finely sliced
  • 4cm fresh ginger, grated
  • 2 fresh red chillies, sliced
  • 1 tsp Kashmiri chilli powder
  • 1 tsp salt
  • 50ml tamarind paste or tamarind water
  • 1 tsp jaggery or soft brown sugar
  • 400g cleaned squid, cut into rings
  • 1 small tomato, chopped
  • handful fresh coriander leaves, chopped

Masala Paste

  1. Grind all the dry spices (cumin, coriander, fenugreek and mustard seeds) to a powder in a spice grinder or a pestle and mortar.
  2. Into a mini food processor add the garlic, chillies, coconut, about 50-60ml of water and the ground spices. Blend to a paste.
  3. Add the turmeric.

Sauce

  1. Heat the oil in a karahi over a medium heat and add the mustard seeds. Fry until they begin to pop, then stir in the onion and fry for five minutes.
  2. Add the garlic, ginger and green chilli and fry for one minute.
  3. Add the masala paste, chilli powder and salt. Cook for 3-4 minutes (add a splash of water if required). 
  4. Stir in the tamarind liquid and jaggery. Stir it through.
  5. Add the squid and chopped tomato then leave to simmer for a couple of minutes. The squid will cook very quickly, so ensure it stays tender. 
  6. Remove from the heat, finish with some fresh green coriander and serve.

Nutritional information

Typical values* per Serving
Calories246
Fat (g)13
of which saturates (g)2
Carbohydrates (g)13
of which sugars (g)5
Fibre (g)2
Protein (g)18
Salt (mg)603
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Hari Ghotra

    Hari Ghotra

    27 August 2015 at 11:02 |
    Just an error - Thank so much Lee - Please do let me know when you cook this, I would love to see pictures. If you get stuck for spices do shout as I have them all available here http://shopify.harighotra.co.uk/collections/spices Sounds like you are in a very beautiful part of the world - lucky you. Thanks for your comments Hari

    reply

  • Lee Cooper

    Lee Cooper

    25 August 2015 at 11:41 |
    This sounds wonderful, I'll be cooking it for us as soon as I can find some black mustard seeds and fenugreek here on the Red Sea in Egypt. Fresh coconut is randomly available so that will also define when I get to cook it. Just out of interest, is the name of the dish "Coastal" Curry? Or is Costal the name of an area where this comes from?

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Hari Ghotra