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Ingredients : Serves 4
1
kg squid, head and ink sac removed
4
cloves garlic, sliced finely
2
teaspoon chili powder
2 medium onions, sliced finely
2
teaspoons finely grated fresh ginger
1
teaspoon turmeric, ground
2
tablespoons curry powder
1/2
teaspoon whole fenugreek seeds
1 cinnamon stick
1
stalk lemon grass (white part only)
12 curry leaves
3
tablespoons vinegar
3
cups coconut milk
1
1/2 teaspoons ghee
Method :
Clean the squid and cut into rings. Use a
deep saucepan and add in the cut squid with all the ingredients except
ghee. Bring to the boil. Simmer for about an hour or until the squid is
tender and the gravy has thickened. Drain the squid from the gravy. Heat
a pan with the ghee and fry the squid. Pour the gravy into the pan
holding the squid. Simmer for a minute and serve hot with steamed white
rice and some sambols.
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