hor curry powder (or more, for extra spiciness)
seeds (mixed: cummin, fennel)
ginger (fresh, grated)
garlic (finely chopped)
black pepper (freshly grounded)
lemon (the juice)
springs chives (or coriander) to sprinkle over
For the rice
butter (or ghee)
1. Cook the rice according to package instructions. Add the turmeric and the butter right at the beginning of cooking.
2. Wash and chop the squid. Set aside for 5-10 min to make sure the water drains completely then cut them as you wish into chunks or rings. For some reason in a curry I like squid cut into pieces/chunks rather than rings. Sprinkle some salt, pepper and all the powders (chilli, coriander, turmeric, garam masala, half of the garlic), mix well until all nicely coated and set aside for few minutes.
3. Meanwhile, place a deeper pan over medium heat, add the coconut oil and the chopped shallots with the chopped green chilli, the curry leaves ? and the seeds. Cook for 2 minutes. Sprinkle some coconut milk if it begins to sizzle. (This is because I don't like frying, but you could caramelize the shallots if you like.)
4. Add half of the grated ginger (if you like and choose to use - I love ginger in almost everything so I put a little here too ?) and half of the grated or finely chopped garlic. Cook for 1 minute, stirring a couple of times. Oh..., the smell!! Bring it on!
5. Immediately after, put in the the tomato paste, the marinated squid, coconut milk and cook for about 10 minutes, covered.
6. Turn the heat off and it's ready!
7. Serve the freshly cooked side dish and sprinkle some coriander or freshly chopped chives over with a squeeze of fresh lemon.
In a pan heat the ghee and add the mustard seeds and cashewnuts/peanuts once the mustard seeds crackles add the rice and salt and on top of that add the curry leaves powder and toss well without any lumps
Once it gets hot add mustard seeds, red chilies and curry leaves. A south Indian rice preparation with a delightful tang from the lemon, beautiful golden color from turmeric and a nutty flavor from the lentils and peanuts
I’m calling this the little black dress of recipes – as is its delicious, with just a bit of a mild curry flavor (translate perfect family fare) but I’ve already thought of a number of ways to dress it up
Now add the green chilies, ginger, curry leaves, coriander leaves & turmeric and start to mix well. With this golden chance, I searched and almost raided the fridge for that majestic-looking orange colored turmeric (it’s actually yellow but it looks orange) and added this to the rice