SQUID, CURRIED MALABAR SQUID
Serves 6
Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons chili powder
1 teaspoon turmeric
2 pounds fresh squid, cleaned and cut into 1-inch rings
2 teaspoons soy sauce
1 tablespoon scallions, chopped
2 tablespoons oil
2 onions, thinly sliced
10 curry leaves
4 cloves garlic, crushed
2 tablespoons ginger, minced
1/2 cup coconut milk
3 tablespoons lime juice
Salt to taste
Directions
In a small frying pan over low heat, dry-roast the cumin, coriander and fennel until aromatic. Grind all three to a fine powder with the chili and turmeric, using a spice grinder. Toss the squid with the spice mixture, soy sauce and scallions.
In a heavy-bottomed frying pan, heat the oil over medium-high heat. Add the onions and saute until lightly browned. Add the curry leaves, garlic, ginger and the marinated squid.
Saute, stirring constantly for a minute.
Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt and serve.
|
