Squid Curry

Name: Squid Curry
Ingredients: 1 pound cleaned squid; 2 tablespoons olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1 medium onion, cut into fine half rings; 15 fresh curry leaves or 10 fresh basil leaves; 1 teaspoon finely grated peeled fresh ginger; 1 clove garlic, crushed; 1 tablespoon curry powder (I use Bolsts Hot Curry Powder, but any will do); 2 tablespoons tomato paste; 3/4 teaspoon salt; 1 tablespoon lemon juice

11 ingredients

12 steps

Ingredients

1 pound cleaned squid
2 tablespoons olive or canola oil
1/2 teaspoon whole brown mustard seeds
1 medium onion, cut into fine half rings
15 fresh curry leaves or 10 fresh basil leaves
1 teaspoon finely grated peeled fresh ginger
1 clove garlic, crushed
1 tablespoon curry powder (I use Bolsts Hot Curry Powder, but any will do)
2 tablespoons tomato paste
3/4 teaspoon salt
1 tablespoon lemon juice

Directions

1

Cut the bodies of the squid crossways into 1/4-inch-thick rings and separate the tentacles, cutting up those that seem very long.
2

Wash well and leave to drain in a colander.
3

Pour the oil into a frying pan and set over medium-high heat.
4

When hot, put in the mustard seeds.
5

As soon as they start to pop, a matter of seconds, put in the onions and the curry leaves.
6

Stir and fry until the onions just start to turn brown at the edges.
7

Add the ginger, garlic, and curry powder.
8

Stir for a minute.
9

Add the tomato paste and stir a few times.
10

Now add 2 cups water, the salt, lemon juice, and squid.
11

Stir and bring to a simmer on gentle heat.
12

Simmer the squid, covered, on low heat, stirring now and then, for about 45 minutes or until the squid is tender.