Dried Squid Curry






200gm squid, cleaned and cut into rings
3 ladies fingers, cut into two or three parts
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
2 sprigs curry leaves
1 tsp tamarind paste
1 tsp heaped tomato puree
1 medium-sized onion, sliced thinly
2 cups semi thick coconut milk
salt to taste
1 tsp sugar

Pounded coarsely
7 small shallots
1 1/2 in ginger
3 nips garlic

Powders
2 tbsp fish curry powder
1 tbsp chili powder
1/2 tsp cumin powder
1/2 tsp fennel powder
1/2 tsp turmeric powder
1 tsp Kashmiri chili powder (optional)


Heat a wok with 4-5 tbsp oil, add in curry leaves, followed by mustard seeds and fenugreek seeds. Then throw in sliced onions,
saute until fragrant. Add in pounded ingredients and saute further. In a bowl mix the powders with some water. Then add the mixture to the wok.
Saute until all the ingredients are well combined. Add some water and stir and cook until the masalas' raw smell goes off. In between add tamarind paste and tomato puree. Mix well and then add in ladies fingers and stir well. Add in coconut milk and gently simmer. Close lid. After about a min, add in salt and sugar. Add squids and stir to combine. Finalize by adding curry leaves and close fire.




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