Speedy spice: Squid and mangetout curry

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Speedy spice: Squid and mangetout curry

By Chetna Makan

Published: | Updated:


Living by the seaside and very close to a fishmonger makes it easy for me to get hold of the most beautiful squid. I like to pair it with bright green mangetout in this coconut curry for a pleasing crunch.

SERVES 2

2 tbsp sunflower oil

1 tsp black mustard seeds

10 fresh curry leaves

1 green chilli, thinly sliced

1 onion, finely chopped

2 garlic cloves, grated

2 tomatoes, finely chopped

40g fresh coconut, grated

200ml water

¾ tsp salt

½ tsp chilli powder

½ tsp ground turmeric

2 tsp ground coriander

400g cleaned squid, thinly sliced

80g mangetout

  • Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the curry leaves and green chilli followed by the onion and cook over a medium heat for 6 minutes until the onion is softened and lightly golden. Add the garlic and cook for a minute.
  • Stir in the tomatoes and cook over a medium heat for 2 minutes until they start to soften. Then add the coconut with the 200ml water, cover and cook over a medium to low heat for 10 minutes until everything is mushy and cooked.
  • Add the salt and ground spices and mix well. Then add the squid and cook over a medium heat, uncovered, for 2-3 minutes until just cooked.
  • Stir in the mangetout and cook for a minute longer, then serve.