Squid curry

Monday, April 07, 2008
If your squid has been prepared already,

all you need to do is check for the cuttlebones which are found inside. You can then cut the squid into rings, leaving the tentacles whole - they are the best bit.

Dry-fried fennel, cumin, caraway and coriander seeds, ground cinnamon and nutmeg. This is mixed through the squid and left to marinade as I did with the pork.

After a few hours, fry the squid on a high heat to get a good caramelisation (flavour). Then add chicken stock and add half a red chilli (depending on size) and a curry leaf. Bring to boil then turn heat down to simmer and cook for 20 minutes - no less. This is for the same reason as cooking stewing beef - the proteins tighen up during cooking, then break down through longer cooking.

If too much liquid is evaporating and the pan is going dry add a little hot water, otherwise it will burn.
After 20 minutes add coconut milk and allow to heat through. Add chopped coriander, then sprinkle with coconut flakes (as made before).

Serve with rice pilaf.
Ref: Kalamarakia Krasata

1 comment

Anonymous said...

Yum! And I totally agree about the tentacles. Whenever I'm cooking for someone who says they won't eat the "legs," I just smile and think "All the more for me!"