Squid Curry - Chef Recipe by Peter Kuruvita

Ingredients

350g medium squid cleaned, heads and tentacles reserved
3 pieces Goroka
1/4 tsp fennel seeds
1/2 tsp chilli powder
1/2 tsp ground turmeric
1 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp fenugreek seeds
1/2 tsp finely ground black pepper
50g ghee
1/2 onion, finely chopped
3 garlic cloves, thinly sliced
1 sprig fresh curry leaves,
2 small green chillies, chopped
300mL coconut milk
110mL coconut cream
Juice of 1/2 a lime

Method

Cut the squid into 1 cm thick slices, place in a bowl with the tentacles, cleaned heads, goroka and all the spices. Combine well.

Heat the ghee in a heavy-based saucepan over medium heat, add onion, garlic, curry leaves and chilli and cook, stirring frequently for 4 minutes, or until golden.

Increase the heat to high, add squid and stir for 3 minutes, then add coconut milk. Reduce heat to low and simmer for 10 minutes, or until squid is tender.

Stir in coconut cream and lime juice and season to taste with salt.

You should be left with a thick dark sauce.