LardButty homemade – squid curry recipe

There’s something fishy going on…

Talk about pressure – fab cook and former Rehema Cafe Manager, H, was coming over for dinner tonight. How would I follow up on her chicken curry she made for us last week? It was going to be tough; I knew I’d have to push the boat out.

Enter Rick Stein (well, his squid curry recipe anyway, which I adapted slightly). He didn’t join us in person.

The original recipe uses five fresh chillis in total which was way too hot even by my and H’s fiery standards. You can download a handy recipe sheet here, listing all ingredients and preparation method.

It’s straight forward to make and all the ingredients are readily available from major supermarket chains. I recommend using a bag of Asda frozen prepared squid (it’s already cleaned, good value at £4 for a 400g bag and just needs defrosting before cooking).

SquidCurryRecipe

Step 1 – masala paste
Mix the seeds (coriander, cumin, mustard and fenugreek) with crushed garlic, red chillies and turmeric in a food processor and blend to a paste, then add 50g of fresh or frozen coconut (cream coconut works just as well) and blend again.

Step 2 – squid rings
Cut the squid into rings (defrost first, if you’re using frozen prepared squid).

Step 3 – marinade
Stir the squid rings into the masala paste and leave overight, or until such a time as you’re ready to cook the meal.

IMG_5398_squid curry cooking

Step 4 – cook
Heat some oil in a pan and fry more mustard seeds and onion, then add shredded ginger and green chillis.

Stir 75ml of water into the squid and masala paste marinade, and add this to the pan. Stir in chopped tomato, salt, tamarind liquid and sugar.


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IMG_5403_squid curry and Basmati rice

Serve with rice and a side salad. Eat, drink and be merry.


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Download squid curry recipe here


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RELATED LINKS

LardButty homemade:
~ Onion bhajis recipe
~ Boterkoek and fruit buckle recipes

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10 Responses

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  3. […] hygiene ratings – before you fork out, check out The infamous Chef H (former Reheme Cafe manager and recent graduate of Ashburton Cookery School – woo-hoo! congrats […]

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