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Sri Lankan Charred Whole Squid
Recipe by Brent Draper
This quick and easy charred squid is served on a bed of delicious Sri Lankan inspired curry sauce.
- Steps
- Ingredients
Steps
- Prepare coals for hibachi if using.
- For the Curry Sauce, heat coconut oil in a medium frypan over medium heat. Add shallots and cook until starting to soften, about 2 minutes.
- Add tomato, curry leaves, coriander stem and root and green chillies.
- Add garlic, turmeric, cumin, fenugreek and ground coriander and stir well.
- Add coconut milk and reduce heat to low. Simmer for 10 minutes.
- Add vinegar and salt and sugar to taste.
- For the Crispy Curry Leaves, heat oil in a small saucepan to 180oC.
- Add curry leaves, taking care as the oil will spit. Cook for 30-40 seconds then remove from the oil and place onto paper towel. Immediately season with salt.
- For the Charred Squid, place squid and tentacles into bowl. Add curry sauce, lime juice, oil, salt and pepper and mix well.
- Cook the squid on the hibachi or a hot grill pan for 2 minutes on each side, basting several times with remaining liquid in the bowl.
- Spoon 3 tablespoons of sauce into the base of each serving bowl. Top with squid and garnish with crispy curry leaves.
