Recipe: Squid Curry

Ingredients

1 lb squid, cleaned
2 tablespoons cooking oil
4 pieces shallots, peeled and thinly sliced
4 tablespoons Baba’s fish curry powder
1 teaspoon curry spices (a mix of fenugreek, black mustard, cumin, and fennel seeds)
1 piece tomato, cut into wedges
1 sprig curry leaves
150 ml coconut milk
2 cups water
4 pieces hard-boiled eggs, optional
to taste salt

Clean the squid thoroughly and set it aside.
In a pot, heat the cooking oil and sauté the shallots until fragrant.
Add the squid, curry powder, curry leaves, curry spices, and tomato wedges to the pot and stir quickly for 1 minute.
Remove the squid from the pot to prevent overcooking.
Add coconut milk, water, and hard-boiled eggs (if using) to the pot and bring to a boil for 8 minutes.
Return the squid to the pot and boil briefly for 1 minute.
Add salt to taste and serve hot with steamed rice.

Servings

Calories

359

Total fat

22g

Total carbohydrates

14g

Total protein

26g

Sodium

130mg

Cholesterol

451mg