Curried squid

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

This quick and simple curry packs quite a flavour punch. It features the round, earthy flavours of cumin and turmeric, alongside the fresh, sharper flavours of chilli, ginger and lime juice. Versions of this dish are eaten throughout tropical thailand, singapore and malaysia.


1 kg (2 lb 4 oz) squid

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon chilli powder

1/2 teaspoon ground turmeric

2 tablespoons oil

1, finely chopped onion

10, plus extra for garnish curry leaves

1/2 teaspoon fenugreek seeds

4 cloves, crushed garlic

7 cm (2 3/4 in) piece, grated ginger

100 ml (3 1/2 fl oz) coconut cream

3 tablespoons lime juice


1. Pull the squid heads and tentacles out of their bodies, along with any innards, and discard. Peel off the skins. Rinse the bodies well, pulling out the clear quills, then cut the bodies into 2.5 cm (1 in) rings.

2. Dry-fry the cumin and coriander seeds in a frying pan over medium- high heat for 2- 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder. Mix the ground cumin and coriander with the chilli powder and ground turmeric. Add the squid and mix well.

3. In a heavy-based frying pan, heat the oil and fry the onion until lightly browned. Add the curry leaves, fenugreek, garlic, ginger and coconut cream. Bring slowly to the boil. Add the squid, then stir well. Simmer for 2- 3 minutes, or until cooked and tender. Stir in the lime juice, season and serve garnished with curry leaves.