Cari Zourite Squid Curry
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g squid (s) (sepia or octopus), fresh, not frozen
- 3 beefsteak tomato (s), ripe
- 100 g tomato paste
- 1 large onion (s)
- 3 cloves garlic, more to taste
- 1 teaspoon ginger root, freshly grated
- 2 teaspoon curry paste, Seychellois, recipe in my profile
- 1 teaspoon turmeric, ground
- 150 ml coconut milk
- 1 sprig thyme, fresh
- 3 stalks parsley, smooth
- 1 tablespoon palm sugar, alternatively brown cane sugar
- Salt and pepper, from the mill
- 3 teaspoons coconut fat, or ghee, or tasteless vegetable oil
- 6 curry leaves
Print Recipe
Pin Recipe Instructions
- Clean and water the squids. Separate the head tube from the foot, remove any hard chitin tubes, eyes, innards and sacks of ink, remove the hard beak from the foot part.
- Bring lightly salted water to a boil in a large saucepan, add the squids and cook over a low heat for 20-30 minutes until tender. Cut arms into 2 cm pieces, tubes into rings.
- Cut the tomatoes crosswise, blanch in boiling water, rinse in ice water. Peel off the peel and stone, cut the pulp into cubes.
- Finely chop the onion and garlic and sauté in hot fat until translucent. Add tomato paste, ginger, curry paste and turmeric and fry briefly. Add diced tomatoes and simmer for 5 minutes while stirring. Add the squid and pour in enough coconut milk to cover it completely. Cook for 7-8 minutes, then add thyme, coarsely chopped parsley and curry leaves, cook for another 7-8 minutes. Season with palm sugar, salt and pepper to taste, the curry should be slightly sweet.
- Serve with basmati rice, lentils or bread. It tastes even better when it is warmed up.
- Make the curry with Seychellois curry paste (recipe in my profile) and not with ready-made paste or even powder.
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