I’ve already introduced my favourite Thai recipe book and today is the turn of my favourite Indian cuisine author. I’m sharing a recipe from “Curry Easy” a fantastic recipe book from Madhur Jaffery. Her approach to Indian cooking is both simple and authentic at the same time. Her recipes turn out so good that we had drastically reduced our visits to Indian restaurants, because we found ourselves saying: what for? let’s cook it at home, that it tastes as good or sometimes even better than the restaurant food!
Living in the coast, in a fisher’s town, the other day an indecent amount of fresh squid came to may hands (it was already clean fortunately). I didn’t know what to do with it! Although there are endless Spanish recipes to cook it, I’m not very experienced in preparing seafood, I find it quite difficult actually, that’s why I usually order it at restaurants instead of cooking it home. But this time I remembered this Indian recipe that I never tried before and decided to face the challenge! I added my touch by including some fresh mushrooms and used stock instead of water for the sauce.
It is really easy and the result is amazing! Squid flavour is very strong, so make sure you like it or replace it by any other seafood or fish of your choice. The good thing is that I got to cook all the squid and this curry makes a great left-over or it can be freeze for future use.
Preparation time: 15 minutes
Cooking time: 45 minutes
- 1/2 kg fresh and clean squid
- a dash of olive oil
- 1 teaspoonful of mustard seeds
- 1 onion, chopped
- 1 teaspoonful of fresh ginger, grated
- 1 garlic clove, pressed
- 1 tablespoonful of curry powder
- 1 teaspoonful of chilli powder (adjust according to the desire hotness)
- 2 tablespoonfuls of tomato paste
- 3/4 litre chicken stock
- Salt and pepper to taste
- a dash of lemon juice
- 2 cups fresh mushrooms of choice, chopped
Cut the bodies of the squids into rings, separate the tentacles and eliminate the rest. Wash and set aside in a strainer.
Heat the oil in a cooking pot, add the mustard seeds and cook a few seconds until they start to pop, at this point, add the onion and sauté until translucent. Put in the ginger, garlic, curry and chilli powder, stir. Add the tomato paste, pour the stock and season with salt, pepper and lemon juice.
Finally, stir in the squid and mushrooms, stir, cover and simmer around 45 more minutes until the squid is tender.
Serve with steamed Basmati rice and enjoy!