Squid Curry

Name: Squid Curry
Yield: serves 3¿4
Ingredients: 1 pound cleaned squid; 2 tablespoons olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1 medium onion, cut into fine half rings; 15 fresh curry leaves or 10 fresh basil leaves; 1 teaspoon finely grated peeled fresh ginger; 1 clove garlic, crushed; 1 tablespoon curry powder (I use Bolst’s Hot Curry Powder, but any will do); 2 tablespoons tomato paste; 3/4 teaspoon salt; 1 tablespoon lemon juice

December 9, 2011

Make this curry as fiery hot as you like. That is how it is preferred in many parts of South India. This dish is generally served with plain rice or with the thin, fresh rice noodles known as idiappam. I have given a method of preparing dried rice sticks, sold in Thai and Vietnamese markets, on page 224 (see Thin Rice Noodles). They are the closest to the Indian noodles. I have also been known to serve this curry over thin spaghettini or angel-hair pasta.

Recipe notes

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