An easy Kerala recipe that involves no cutting and chopping, just the addition of southern spices to curry leaves and coconut oil.
- 500g squid, cleaned and cut into rings
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon (or less!) red chilies, ground
- 8-10 curry leaves
- 1 whole green chili (optional)
- ½ teaspoon black pepper, preferably freshly ground
- ½ teaspoon ground coriander
- ½ teaspoon ground fennel
- 3 tablespoons coconut oil Buy our favourite coconut oil here
- Wash squid and pat dry.
- Add salt, turmeric and ground red chili to cleaned squid. Mix well so squid is completely coated.
- Heat coconut oil in a wok or deep frying pan on medium heat. Add curry leaves and green chili stir for half a minute.
- Add squid to the pan and stir-fry for 3 minutes, allowing any liquid in the pan to dry.
- Add pepper, coriander, and fennel. Squid is cooked in about 3-5 more minutes when the liquid in the pan dries up. If your squid starts sticking to the pan, splash a teaspoon of water into the pan.
- Transfer to a plate. Squeeze half a lime on top, garnish with rings of sliced onions and serve.
The coconut oil and curry leaves are key to authentic flavour. The green chili is optional, and it is not for heat, as it is not cut, but more for flavour. If ground fennel is not available, you could leave it out or substitute it with whole fennel crushed in a mortar or food processor. Just using turmeric and red chilies with coconut oil and curry leaves will still give you a great dish!