Squid curry with turmeric rice
Ramona's Cuisine
Ramona's Cuisine

Squid curry with turmeric rice

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  • For the curry
  • 800 g squid tubes (cleaned)
  • 5-6 shallots (sliced julienne)
  • 1 tbsp fish curry powder
  • 1/2 tbsp hor curry powder (or more, for extra spiciness)
  • 1 tsp coriander powder
  • 1 tsp seeds (mixed: cummin, fennel)
  • 1/3 tsp garam masala
  • 1/4 tsp ginger (fresh, grated)
  • 2 cloves garlic (finely chopped)
  • 4 tbsp coconut milk
  • 1/4 tsp turmeric powder
  • 5-6 leaves curry (fresh)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (freshly grounded)
  • 1 tbsp tomato paste
  • 1 green chili
  • 1 tbsp coconut oil
  • 1/2 lemon (the juice)
  • springs chives (or coriander) to sprinkle over
  • For the rice
  • 350 g rice
  • 1/2 tsp turmeric
  • 25 g 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.


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