Crispy fried squid curry

AuthorJon Lewin

The recipe is taken from The Locals Cookbook by Jon Lewin.

Yields4 Servings
 500g fresh squid some plain flour (to dust) 1½ tsp salt 1 tsp black pepper 4 tbsp coconut oil 1 tsp black mustard seeds 1 tsp cumin seeds ¼ tsp fenugreek seeds 1 sprig curry leaves 7½ cm piece rampe ½ tsp powdered coriander 1 tsp curry powder ¼ tsp powdered turmeric ½ stick of cinnamon 4-5 green finger chillies (chopped) 6 garlic cloves (grated) 5 shallots (roughly chopped) 1 red onion (roughly chopped) 2 tomatoes (quartered) 2 x 400ml tins of coconut milk ½ a lime for lime juice 500ml vegetable oil
1

You can ask your fishmonger to prepare your squid. To do it yourself, first, separate the bodies of the squid from the tentacles, then remove the black beak in the centre of the tentacles and discard it. Next, place your hand into the body of the squid and remove the plastic-like back bone. Take out the innards and discard. Finally, place a large knife into the cleaned squid body and cut it in half, then repeat on the other side.

2

Score the inside of each piece of squid with a diamond pattern, use a normal table knife being careful not to cut all the way through the flesh. Add the scored squid to the tentacles, pat it all dry, then dust with a little flour and seasoning and set aside ready for deep frying.

3

Place a wok or high-sided frying pan on a medium heat and add the coconut oil. Once sizzling, add the mustard seeds. Once they start to spit, add the cumin seeds and the rest of the ingredients (except the coconut milk, lime and vegetable oil) and mix thoroughly.

4

Cook for 10 minutes, or until the oil starts to separate, stirring occasionally. Add the coconut milk and reduce the heat to low before cooking for 5 more minutes. Take off the heat, allow to cool slightly, then add the lime juice, stir thoroughly and set aside.

5

In a separate pan, add the vegetable oil. Once sizzling hot, add the squid and fry for a couple of minutes until golden brown, then remove and leave to drain on some kitchen towel. Serve up the curry and place the deep fried squid on top. Season to taste and serve.

CategoryCuisine

Ingredients

 500g fresh squid some plain flour (to dust) 1½ tsp salt 1 tsp black pepper 4 tbsp coconut oil 1 tsp black mustard seeds 1 tsp cumin seeds ¼ tsp fenugreek seeds 1 sprig curry leaves 7½ cm piece rampe ½ tsp powdered coriander 1 tsp curry powder ¼ tsp powdered turmeric ½ stick of cinnamon 4-5 green finger chillies (chopped) 6 garlic cloves (grated) 5 shallots (roughly chopped) 1 red onion (roughly chopped) 2 tomatoes (quartered) 2 x 400ml tins of coconut milk ½ a lime for lime juice 500ml vegetable oil

Directions

1

You can ask your fishmonger to prepare your squid. To do it yourself, first, separate the bodies of the squid from the tentacles, then remove the black beak in the centre of the tentacles and discard it. Next, place your hand into the body of the squid and remove the plastic-like back bone. Take out the innards and discard. Finally, place a large knife into the cleaned squid body and cut it in half, then repeat on the other side.

2

Score the inside of each piece of squid with a diamond pattern, use a normal table knife being careful not to cut all the way through the flesh. Add the scored squid to the tentacles, pat it all dry, then dust with a little flour and seasoning and set aside ready for deep frying.

3

Place a wok or high-sided frying pan on a medium heat and add the coconut oil. Once sizzling, add the mustard seeds. Once they start to spit, add the cumin seeds and the rest of the ingredients (except the coconut milk, lime and vegetable oil) and mix thoroughly.

4

Cook for 10 minutes, or until the oil starts to separate, stirring occasionally. Add the coconut milk and reduce the heat to low before cooking for 5 more minutes. Take off the heat, allow to cool slightly, then add the lime juice, stir thoroughly and set aside.

5

In a separate pan, add the vegetable oil. Once sizzling hot, add the squid and fry for a couple of minutes until golden brown, then remove and leave to drain on some kitchen towel. Serve up the curry and place the deep fried squid on top. Season to taste and serve.

Crispy fried squid curry