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Maharashtrian Squid Curry
Recipe by Adi Nevgi
This Maharashtrian squid curry is full of flavours like tamarind, turmeric and Kashmiri chillies, and is best served with a warm side of saffron rice.
- Steps
- Ingredients
Steps
- Slice the hood of the squid open and score lightly in a criss-cross pattern over inner surface. Cut into 2.5cm squares and set aside along with the tentacles.
- Place Kashmiri chillies and coriander seeds into a spice grinder and process until fine. Transfer to a bowl.
- Add garlic, turmeric, fenugreek and cumin seeds. Mix into a paste, adding 1-2 tbsp water if needed.
- Heat oil in a pan over medium heat. Add mustard seeds and cook until beginning to sizzle. Add onion and cook until lightly golden at the edges, about 2-3 minutes.
- Add the spice mix and cook for 1-2 minutes until fragrant.
- Add tamarind paste and stir. Add coconut milk and simmer for 10 minutes.
- Add 50-100mL water until gravy reaches desired consistency. Add sugar and salt to taste. Curry should taste well seasoned, tangy and slightly sweet with a hint of bitterness from the mustard seeds.
- Add sliced squid. Poach in the gravy for approximately 3 minutes before turning off the heat.
- For the Saffron Rice, wash the rice and place in a saucepan. Add the water and the saffron strands. Cook over medium heat until water has absorbed. Fluff with fork before serving,
- To serve, garnish the curry with chopped coriander and with saffron rice.
