Now this doesn’t happen very often, but I am back with another curry- hot red and spicy again!
This is a simple adaptation of my mom’s fish curry; not much variations, but just a few tweaks. Squid is much loved in the family and they just loved this interpretation. As I mentioned above, the curry can get real spicy, so do alter the spice level to suit your taste. And also make sure not over-cook the squid, or it will get hard and rubbery.
You need –
- Squid – 500 grams
- Freshly grated coconut – ½ cup
- Shallots – 10-12, finely sliced
- Fresh ginger – 1’inch piece, finely sliced
- Green chili – 3-4 or as per taste
- kudampuli/ Gambooge – 4-5 pieces
- Kashmiri chili powder -2 tablespoon or to taste
- Coriander powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Fenugreek seeds – ¼ teaspoon
- Curry leaves – 2 twigs
- Coconut oil – as required
- Salt to taste
How to –
Soak the kudampuli/ Gambooge in ½ cup of hot water. Grind the grated coconut to a fine paste adding just enough water and set aside.
Heat a heavy bottom pan/clay pot and add about 2 tablespoons of coconut oil. Once the oil has heated through add the fenugreek seeds and allow to splatter. Now add the shallots. ginger, green chilies, curry leaves and sauté till the shallots are translucent.
Reduce the flame to low and add chili powder, coriander powder, turmeric powder and cook till the raw smell is gone and oil starts to separate. Make sure to stir constantly. Add the coconut paste, soaked kudampuli/ Gambooge (with water) plus 1 ¼ cups of water. Mix well and cook for about 10 mins.
Add the squid, mix well, cover and cook for another 10 mixtures or till the squid have cooked through and gravy is thick. You may add more water to adjust the consistency to your liking.
Turn off the heat and add curry leaves, a teaspoon of coconut oil, cover and let it sit for about 10-15 mins; serve it with hot steamed rice.