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SQUID, CURRIED MALABAR SQUID

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    Source: www.foodreference.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, C
    MineralsNatrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 teaspoon cumin seeds

    2. 1 teaspoon coriander seeds

    3. 1 teaspoon fennel seeds

    4. 2 teaspoons chili powder

    5. 1 teaspoon turmeric

    6. 2 pounds fresh squid, cleaned and cut into 1-inch rings

    7. 2 teaspoons soy sauce

    8. 1 tablespoon scallions, chopped

    9. 2 tablespoons oil

    10. 2 onions, thinly sliced

    11. 10 curry leaves

    12. 4 cloves garlic, crushed

    13. 2 tablespoons ginger, minced

    14. 1/2 cup coconut milk

    15. 3 tablespoons lime juice

    16. Salt to taste

    Instructions Jump to Ingredients ↑

    1. Directions In a small frying pan over low heat, dry-roast the cumin, coriander and fennel until aromatic. Grind all three to a fine powder with the chili and turmeric, using a spice grinder. Toss the squid with the spice mixture, soy sauce and scallions.

    2. In a heavy-bottomed frying pan, heat the oil over medium-high heat. Add the onions and saute until lightly browned. Add the curry leaves, garlic, ginger and the marinated squid.

    3. Saute, stirring constantly for a minute.

    4. 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.

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