Triple coconut and squid curryPosted: March 27, 2011
Tangy, aromatic and fresher than a boxfresh pair of hightops, this is a lovely little springtime cuzza. Based on a Keralan pal’s recipe, the layers of nut do make it fairly rich, so you might want to go easy on the oil/tinned milk/flesh if you fancy more of a sour finish. Perfectamente with a hot portion of lemon rice (there’s a fab recipe here- http://www.videojug.com/film/how-to-make-lemon-rice) chapattis and a spoonful of mango chutney on the side.
- 2-3 fresh squid, cleaned and hacked into rings (tentacles included)
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 fresh coconut, cut into thin slices
- 250ml coconut milk (you could use the water from the fresh coconut for a lighter result or tinned coconut milk for a richer finish – I used a mixture of both)
- 1 tbsp coconut oil (which incidentally also makes the most luscious popcorn)/ghee/olive oil
- 1 large handful of curry leaves
- 1 red chilli
- 2-3 cloves garlic, crushed
- 1 inch fresh ginger, grated
- 1 onion, finely chopped
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 large fresh tomatoes, roughly chopped
- 250ml tamarind water
- 1 large handful of frozen peas (optional)
- 1 tsp curry powder
- fresh coriander
- 1 fresh green chilli, finely chopped
- 1 lime, cut into wedges
- Heat the fresh coconut slices, coriander seeds and chilli in a dry frying pan over a medium heat (you’ll be cooking the curry in this later, so make sure it’s not too small).
- While that’s toasting, smear the squid in turmeric and salt in a small bowl.
- Set the toasted coconut and chilli aside and tip the seeds into a grinder/mortar and grind to a powder.
- Heat the coconut oil in the empty pan and once it’s sizzling, lob in the squid pieces for a quick flash fry.
- After a minute or two, remove the squid and drain on some kitchen paper.
- Add the mustard seeds, coriander powder, fennel seeds and curry leaves to the hot fat.
- As soon as the mustard seeds pop (this should happen fairly immediately) add the onion, garlic, whole red chilli and ginger.
- Once everything’s nice and brown, turn the heat down a little and add the fresh tomatoes. Cook for about five minutes until they break down and thicken into a sauce.
- Add the curry powder, tamarind water, coconut milk and stir well. Check the seasoning, you might want to add a bit more salt at this point,or if you think it could do with a bit more heat add the green chilli (I prefer it without personally).
- Re-introduce the squid pieces and simmer for 10 minutes . Add the peas if you’re using them and simmer for a further 5 minutes. The squid should be cooked through but also extremely tender.
- Strew with the toasted coconut and coriander and serve immediately with wedges of lime.