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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