Squid Masala Curry
Serves 4
Adapted from Indian Khana
¾ - 1 pound squid, gutted, cleaned, and cut into bite-sized pieces
2½ teaspoon turmeric powder, divided
2-3 teaspoon salt, divided
3 tablespoon olive oil
1 teaspoon cumin seeds
½ teaspoon mustard seeds (or ¼ teaspoon mustard seed powder)
2 large onions, diced
4 green chilis (if you can’t find these, a good substitute is 1 jalapeno plus 1½ habanero or scotch bonnet peppers), minced
2 cloves garlic plus 2-3 tablespoons ginger, mashed into a paste (using a mortar and pestle is ideal for this process)
2½ tablespoons curry powder
2 teaspoon red chili powder
2 teaspoon ground coriander
3 large tomatoes, diced
2 tablespoons cilantro, coarsely chopped, plus more for garnish
2 tablespoons mint, coarsely chopped, plus more for garnish
Rice, for serving
In a medium bowl, combine the prepared squid, 1 teaspoon turmeric powder and 1 teaspoon salt. Mix everything together so the turmeric coats all of the squid. Let the squid sit for at least 15 minutes, or until you need to use them. When ready to use, rinse the squid 2-3 times with water.
Heat a wok or pan over medium-high heat. As it’s heating up, add the olive oil. Once hot add the cumin seeds and mustard seeds, if you’re using. If you don’t have whole seeds and are using powders instead, add them later. Wait until the seeds start to splutter, about 3-4 minutes.
Add in the onions, chilis, the garlic-ginger paste, and the curry powder. Mix everything together well. Sauté the onions until they become soft, about 5-7 minutes. Once soft, reduce heat to medium and pour in red chili powder, 1½ teaspoon turmeric, ground coriander, and ¼ mustard seed powder (if you’re not using actual mustard seeds). Stir everything together and let it blend for 2 minutes.
Mix in the tomatoes, cover the pan, and let it simmer until the tomatoes start to soften, about 7-10 minutes. Add in squid and 1-2 teaspoons of salt and stir to combine everything together. Cover and let it simmer for an additional 13 minutes.
Remove the lid and let everything simmer, uncovered, until the sauce begins to thicken, about 15 minutes. No need to add water as you want the sauce to be thicker.
Remove the pan from the heat, add the cilantro and mint, mix until well blended, and let it sit, covered, for a final 10 minutes. Serve over rice and garnish with additional cilantro and mint.
Enjoy!
