Triple coconut and squid curry

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.

ingredients

• 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

Method

• 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.

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