Sri Lankan cuisine is loaded with seafood; after all, it is an island nation. The seafood is fresh and usually caught and cooked locally.
This is a lovely, warming curry with traditional flavours. The spices are warming, mild, and well-balanced. The squid should be cooked very briefly so it does not get rubbery. I was apprehensive about cooking squid, but this is my first time, and I love how this dish turned out.
This is a fantastic cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. The attention to detail makes this book special, including recipes for every spice blend. The Roasted curry powder in this recipe allows this dish to shine.
For more recipes from this cookbook, click here.
Ingredients:
For the squid:
12 oz. squid tubes only, cut into 1-inch cubes
6 pieces Goroka or kokum skins
1/2 teaspoon ground fennel seeds
1 teaspoon chilli powder
1/4 teaspoon turmeric
1 teaspoon ground cumin seeds
1 1/2 teaspoons ground coriander seeds
1/4 teaspoon fenugreek seeds, pounded to a powder
1/2 teaspoon pepper
Salt, to taste
For the curry:
2 tablespoons ghee
1 onion, finely diced
3 garlic cloves, minced
1-2 green chillies, sliced
10 curry leaves
1/2 cup coconut milk
2 cups water
Juice of 1 lime
Cilantro to garnish
Add all the ingredients for the squid to a bowl and mix well—Marinate in the fridge for at least 3 hours.
When ready to make the curry, heat the ghee in a pot on low heat. Add the onion, garlic, and green chillies and fry for 4-5 minutes until the onion is lightly golden. Add the curry leaves and stir for 20 seconds.
Add the coconut milk and cook for 10 minutes, thickening the sauce. Add the squid to the marinade and mix it in with the curry. Once the curry has started to bubble, simmer for 4 minutes. Do not overcook the squid; they will turn rubbery. Squeeze in the lime juice and mix well.
Taste the squid to make sure it is cooked through and soft. Adjust salt as needed.
Serve immediately, garnished with cilantro.