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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.
 

 

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