Curried malabar squid
For most people, squid are an acquired taste. While growing up in India, for some unknown reason, I hadn’t discovered its existence during my foodieexpeditions, even though it was available and I have always seen it in the local fish market. But, since the years I’ve lived in the West, I have tried, tested, and prepared these squid in more ways than one, with my friends and guests as guinea pigs, and they always ask for more! This particular preparation is from the southern states of India, but fortunately you will find most of these ingredients at your local grocery store. Be careful not to overcook the squid as it will turn rubbery.
– 1 teaspoon cumin seeds; 1 teaspoon coriander seeds
– 1 teaspoon fennel seeds; 2 teaspoons Asian chili powder or ground cayenne pepper
– 1 teaspoon ground turmeric; 2 lbs (1 kg) fresh squid, cleaned and cut into 1-in (2.5-cm) rings
– 2 teaspoons soy sauce; 1 tablespoon chopped greenonions (scallions)
– 2 tablespoons oil; 2 onions, thinly sliced
– 10 fresh curry leaves; 4 cloves garlic, crushed
– 2 tablespoons minced ginger; ½ cup (125 ml) coconut milk
– 3 tablespoons fresh lime juice
– Salt, to taste
Dry toast the cumin, coriander and fennel seeds in a small skillet over low heat until aromatic, about 2 to 3 minutes. Using a spice or coffee grinder, grind the toasted seeds to a ne powder with the chili powder and turmeric.
In large bowl, toss the squid with the spice mixture, soy sauce, and green onions. Heat the oil in a heavy-bottomed killet over medium-high heat. Add the onions and sauté until lightly browned. Add the curry leaves, garlic, ginger, and the marinated squid. Sauté, stirring constantly for one minute.
Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt, and serve.
Food: Curried Malabar Squid