Curries are always great, but a squid curry is a special occasion sort of thing and it looks right at home in a witch’s cauldron for Halloween.
I have never bought squid before, but I have eaten fried calamari at restaurants. It’s hard to find reasonable priced seafood this far inland, with the exception of things like shrimp, salmon, and tilapia. We found a 3 pound box of frozen squid at our local Safeway for only $7.99, so we got to try cooking something new and exciting. And we got to clean it, which was a new kitchen adventure.
This curry recipe is slightly adapted from Madhur Jaffrey’s recipe in Quick and Easy Indian Cooking.
•1/2 teaspoon cayenne pepper
•1/2 teaspoon turmeric
•1 teaspoon cumin
•1 teaspoon coriander
•1 teaspoon salt
•1/2 teaspoon pepper
•1 teaspoon grainy mustard
•1 onion, sliced
•4 cloves garlic, chopped
•2 inch piece ginger, chopped
•4-5 roma tomatoes, chopped- or a can of diced tomatoes, drained
•1 10 oz box frozen spinach, thawed and drained
•1 1/2 pounds cleaned and sliced squid- some places apparently sell bags of this already cleaned and sliced
•1 can coconut milk
•1 teaspoon garam masala
First, clean the squid if yours isn’t already cleaned. Run each tentacle piece under cool running water and pull out the insides. There is also a long, clear cartilage piece. Be sure you remove that.