Sri Lankan Squid Curry

I learnt this awesome Sri Lankan squid recepi from my old neighbour aunty from Sri Lanka. Hail from Ceylon she's very proud of her Sri Lankan dishes especial, their seafood. Since, the ingredients are what we always have in our kitchen i decided to give it a try. The curry turns out really well. I love the combination of meat curry powder and fish curry powder. Both curry powders compliment each other very well to create a beautiful base for the gravy. My Sri Lankan aunty has moved out from my neighbourhood but her recepis that she taught me still tucked in nicely inside me and the aroma lingers in the community


Ingredients

1 kg squid, cleaned and cut in 1 inch diameter
1 onion,chopped
1/2 cup thick coconut milk
1 cup thin coconut milk
1/2 cup water
1 1/2 tbsp lime juice
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 sprig curry leaves
1 tbsp fenugreek seeds
3/4 tsp nutmeg powder
2 tbsp meat curry powder
2 tbsp fish curry powder
2 tbsp oil
3/4 tsp turmeric powder
Salt to taste



Methods

In a wok with medium heat, drizzle oil and fry the onion, fenugreek seeds, ginger paste,garlic paste and curry leaves for 1-2 minutes

Mix fish curry powder, nutmeg powder and meat curry powder with water till no lumps. Pour the mixture into the wok and stir well. Let it simmer in medium heat till the raw curry powder aroma eliminates.

Add the thin coconut milk, turmeric powder and salt. Cook for 5 minutes and add the cleaned squid . Add the thick coconut milk and increase the heat. Stir well till all ingredients well combined

Cook for 15-20 minutes or till the squid are done and the gravy begins to dry up.

Remove from heat and add lime juice, stir well to combine

Goes well with hot white rice


Notes

• Do not overcooked the squid to avoid it become rubbery in texture

• The use of nutmeg powder or freshly grated nutmeg gives a beautiful taste and aroma to the curry base but it's totally optional