Squid Curry
Squid curry - tender squid in a rich, aromatic sauce. Made with curry spices, it perfectly balances heat and creaminess, making it ideal for seafood curry lovers.
Nutrition· per serving · estimated
Ingredients11 items
Instructions
- 1
Clean the squid: peel off the skin, then remove the beak, quill, and ink sac, rinsing under cold water as you go. If the head and tentacles look messy, tuck them into the squid tube to keep them tidy. Set the cleaned squid aside.
- 2
Peel and thinly slice the shallots.
- 3
Cut the tomato into wedges.
- 4
Heat the cooking oil in a pot over medium heat.
- 5
Add the sliced shallots and sauté until fragrant.
- 6
Add the squid, fish curry powder, curry spices, curry leaves, and tomato wedges to the pot.
- 7
Stir quickly for 1 minute to coat the squid in the spices, then remove the squid from the pot and set it aside — this prevents it from overcooking and turning rubbery.
1:00 timer - 8
Pour the coconut milk and water into the pot; add the hard-boiled eggs now if using.
- 9
Bring the curry to a boil and let it boil for 8 minutes so the flavors develop.
8:00 timer - 10
Return the squid to the pot and boil briefly for about 1 minute only, just to heat it through without shrinking or toughening it.
1:00 timer - 11
Season with salt to taste.
- 12
Serve hot with steamed rice.
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