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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