Curried Squid from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Se
Pull the squid heads and tentacles out of the bodies, along with any innards, and discard. Peel off the skins. Rinse the bodies, pulling out the clear quills, then cut the bodies into 2.5 cm (1 inc...
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Ingredients
- ½ teaspoon fenugreek seeds
- 4 garlic cloves, crushed
- 1 onion, finely chopped
- 10 curry leaves
- 4 tablespoons coconut milk powder mixed with 170 ml (⅔ cup) water
- 3 tablespoons lime juice
- 7 cm (2¾ inch) piece of ginger, grated
- 1 teaspoon chilli powder
- 1 teaspoon coriander seeds
- 2 tablespoons oil
- ½ teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1 kg (2 lb 4 oz) fresh squid
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