SQUID CURRY WITH COCONUT MILK is a very simple yet delicious squids recipe that you can cook for a week-day meal.
Squids are small sea creatures with elongated bodies and soft arms called tentacles. The smaller varieties of squids are eaten as food and cooked in many delicious ways, like stuffed squid fry, squid curry, etc. Squids are very popular among fish eaters and you will also find this on the menu of all seafood restaurants, especially in Goa.
My post today is a delicious squid curry recipe with coconut milk and bottle masala. It’s a very simple recipe and we make curries like these too often at home. Squid curry tastes good with steamed rice but you can also have it with rice Rotis.
If you love squids then this recipe is for you. It’s an easy recipe made with the East Indian Bottle Masala and coconut milk and also potatoes. The curry is mild and creamy and you can actually enjoy the flavour of squids in this recipe.
How to make Squid Curry?
Prep up the ingredients
- CLEAN AND CUT THE SQUIDS. To clean the squid you must cut them into halves. Then pull out the tentacles or else you can even keep them intact if you like. Also, peel out the outer skin which is thin. Remove the innards of the squids and the eyes and discard them. Wash the squids a couple of times and then cut them into small squares of about an inch. If the squids are small then you may like to cut them into rings.
- EXTRACT THE COCONUT MILK. To extract coconut milk, take 1 cup of grated coconut into a blender and add 3/4 cup of water and blend well. Transfer this coconut mixture into a fine sieve or muslin cloth and press well to extract all the milk. Keep this milk aside, this is the 1st extract. Now transfer the coconut back into the blender add more water and blend again. Extract the coconut milk again and repeat the process once more. This is the 2nd and 3rd extract and you can mix these and keep them aside.
- PEEL THE POTATOES AND ONIONS. Peel 2 potatoes, wash them well and cut into big cubes. I had large potatoes and I cut them into 8 pieces each. In this curry, you could use unpeeled potatoes as well and peel the skin while eating. Unpeeled potatoes are excellent to use in curries because these potatoes absorb all the flavour of the curry. Slice one onion and keep aside.
- TAMARIND PULP. Soak a lime-sized ball of tamarind in lukewarm water for a few minutes. Squeeze it well to extract the pulp. Keep aside, we will add this to the curry later. You can also use the ready-made tamarind pulp for this recipe.
Squid Curry Recipe Video
How to prepare Squid Curry
- After you wash the squids, drain them into a colander. Now heat 2 to 3 tbsp oil in a vessel and put in the sliced onion and fry till the onions are translucent.
- Next, add a teaspoon of ginger-garlic paste and fry till the raw smell disappears.
- Then add 1.5 tbsp bottle masala and stir fry, taking care not to burn the masala. Splash a little water if the masala sticks to the pan, to avoid burning.
- Now drop in the cut squids and the thin extract of the coconut milk. Also, add salt to taste. Cover and cook till the squids are tender then add the potato pieces and cook till done.
- Finally, add the tamarind pulp and the thick coconut milk. When the curry comes to a boil, switch off the flame.
Serving Suggestions
Serve squid curry as a main course with steamed rice or rice Rotis. You can also serve this curry with chapatis or bread.
Serve with some accompaniment like fried fish.
OTHER SEAFOOD RECIPES THAT YOU MAY LIKE TO TRY:
Squid Curry with Coconut Milk
Ingredients
- 500 grams Squids, cleaned and cut into squares
- 2 medium Potatoes
- 1½ tbsp Bottle masala
- 1 tsp Ginger-garlic paste
- 1 cup Coconut milk
- 1 medium Onion, sliced
- 2 -3 tbsp Oil for cooking
- 1 lime-sized tamarind pulp
- Salt to taste
Instructions
How to make Squid Curry
- Heat oil in a pan and fry the onion till transclucent .
- Add ginger-garlic paste and fry for a few seconds.
- Add Bottle Masala and fry for a few seconds.
- Put the cleaned and washed squid pieces and the thin coconut milk extract or water. Add salt cover and cook till the squids are tender.
- When the squids are tender add cut potatoes and cook till done.
- Add the tamarind juice and the thick coconut milk extract. Let the gravy come to a boil and switch off the flame.
- Serve curry with steamed rice.
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