Easy Delicious Sri-Lankan Squid Curry

Easy Delicious Sri-Lankan Squid Curry

Squidy curry anyone? If you are a seafood lover or obsessed with seafood like me, then you must try this squid curry.

Well, I was brought up in Sri Lankan, which, is a small island surrounded with wonderful varieties of seafood. Seafood is something I can have everyday and not get bored of it. Probably, this is why most of our holidays tend to be in South East Asia, because we know we can get the unlimited seafood.


This squid is a Sri lankan curry with a touch of Thai flavours. I love the combination of Indian / Srilankan dishes with Thai flavours creeping in somehow. It just takes the dish to another level. You will see what I mean, when you try this dish.

This recipe is so quick and easy to make, you will be amazed at how good it takes for a very little effort.

OK, so let’s start creating history.

 

Instruction for making Sri-Lankan Squid Curry

 

If you know how to clean the squid, well done to you. You can use the freshly cleaned squid for this recipe and this will definitely help taste this dish even better. I used the frozen pre-cleaned and sliced squid. I know, my mum would be shouting at me right now but I just don’t have the time.

If you have time, thaw the squid slices by taking it out of the freezer and letting it thaw in the room temperature. If you are short on time, just place the squid on a colander and keep it under a running water, within minutes, the squid will defreeze.

 

Use the kitchen towel to dry out the squid by absorbing the excess water from it.

mop extra moisture by dabbing the kitchen towel

 

Marinate the squid with turmeric, chilli powder, salt and pepper for about 20 minutes.

Marinated squid

 

In a pan, heat the oil and once the oil is hot, add mustard seeds chopped onion and curry leaves. Cook for about 3 minutes on medium heat.

Onion frying in a skillet

 

Then add garlic paste, ginger paste, green chillies, chilli flakes and marinated squid to the pan.

squid and spices in a sklillet

Chilli flakes added to the squid curry

 

Cook for about 2 minutes.

All the ingredients mixed together in a skillet

 

Add chopped tomatoes and fish sauce to the pan and mix together and let it cook for further 2 minutes.

 

Coconut milk: For the coconut milk, I buy the dry powder and mix that with hot water to make the coconut milk. It’s quite handy to have the dry powder in the cupboard, when you only need the small amount of milk. Make the coconut milk by mixing 3 tsp of coconut powder into a ½ cup of hot water. Or you can use the tinned coconut milk.

 

Finally add coconut milk and cook for about 5 minutes and turn the heat off and taste for seasoning.

Coconut milk added to the squid curry

 

 

Super easy Srilankan Squid Curry

 

Easy Delicious Squid Curry

Sri Lankan Squid Curry with a touch of Thai flavours

Course Main Course, Side Dish
Cuisine Indian, SRI LANKAN
Keyword Squid Curry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3
Author Florita Balaskantha

Ingredients

  • 350 g Frozen and cleaned and sliced squid
  • ¼ tsp Mustard seeds
  • ½ tsp Chilli powder
  • 1 tsp Chilli flakes
  • 3 Green chillies
  • 2 Small tomatoes or 10 cherry tomatoes
  • ¼ tsp Salt to taste
  • ¼ tsp Pepper to taste
  • Small amount of curry leaves
  • 3 tsp Coconut powder mixed in with 1/2 cup of hot water
  • 1 tbsp Fish sauce optional

Instructions

  1. Thaw the squid slices by taking it out of the freezer and letting it thaw in the room temperature or you can wash it in the warn water to thaw it quickly.

  2. Marinate the squid with turmeric, chilli powder, salt and pepper for about 20 minutes.
  3. In a pan, heat the oil and once the oil is hot, add mustard seeds chopped onion and curry leaves. Cook for about 3 minutes on medium heat. 
  4. Then add garlic paste, ginger paste, green chillies and marinated squid to the pan and cook for about 2 minutes.
  5. Add chopped tomatoes and fish sauce to the pan and mix together and let it for further 2 minutes.

  6. Make the coconut milk by mixing 3 tsp of coconut powder into a ½ cup of hot water. Or you can use the tinned cocunt milk, about 100ml, just enough to add sauce to the dish.

  7. Finally add coconut milk and cook for about 5 minutes and turn the heat off and taste for seasoning.

Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂

 

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