Indian Squid Ring and Coconut Curry Recipe
This wonderful Indian squid curry has loose Keralan influences and features quickly fried spiced calamari rings finished in a beautiful coconut-based sauce.
Servings 2 Servings
Calories 785kcal
Ingredients
- 300-350 g Squid Rings 10-12oz
- 25 g Tamarind Pulp 25mm or 1" Cube
- 25 ml Boiling Water 2 tablespoon
- 75 g Grated Coconut ¾ Cup (Defrosted if Frozen)
- 2 Medium Echalion or Banana Shallots 70g Total
- 3 Dried Kashmiri Chilli Peppers
- 4 Garlic Cloves
- 3 tablespoon Cooking Oil
- 250 ml Fish Stock 1 Cup
- 18-24 Curry Leaves
- 1 Piece Cassia Bark 10cm or 4"
- 4 Green Cardamom Pods
- 1 Star Anise
- 200 g Tin Coconut Milk 7oz
- 2 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ¼ teaspoon Ground Turmeric
- ½ teaspoon Salt
- 2 teaspoon Dried Fenugreek Leaves
Instructions
- Place the tamarind in a bowl, pour over the boiling water, give it a rough mash, then let it sit for 10 minutes. After the tamarind has soaked, pass it through a fine mesh sieve.
- Cut the shallots in half, peel them, then cut them into a rough 1cm (½") dice.
- Crush the garlic cloves with the heel of your hand, then peel them.
- Heat one tablespoon of the oil in a wok over a medium-high heat and add the garlic, shallots, dried chillies and grated coconut and cook until the coconut begins to take on some colour, this will take around 3-4 minutes. Then transfer this to a blender.
- Pour the fish stock into the blender and blitz the coconut to a smooth paste.
- Return the wok to a high heat and add another tablespoon of oil. Add the curry leaves, cassia bark, green cardamom pods and star anise and fry for 30 seconds.
- Add the coconut puree that we created earlier, along with the coconut milk and tamarind, then stir to combine everything.
- Heat a second 30cm or 12" skillet or frying pan (nonstick if possible) over a very high heat, and when it is hot, add the remaining tablespoon of oil followed by the squid rings and stir fry them for 1 minute.
- Remove the pan from the heat and toss through the chilli powder, cumin, coriander, turmeric and salt and toss to coat, then scrape everything into the coconut sauce and cook over a medium heat for 2 minutes.
- Crush the dried fenugreek leaves between your palms over the wok and cook for a final minute, then serve.
Nutrition
Serving: 1 | Calories: 785kcal | Carbohydrates: 44g | Protein: 32g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 22g | Cholesterol: 408mg | Sodium: 789mg | Fiber: 6g | Sugar: 21g
