Konkan Coast Squid Curry

Cook time 45 minutes
Servings 4


4 tbs. vegetable oil

500g whole squid, tentacles detached and discarding innards, beak and cartilage

1 red onion, chopped

1 x 4cm piece of ginger, cut into chunks

3 cloves garlic

2 long red chillies

1-2 bullet chilli

1 tsp. poppy seeds

1 tsp. cumin seeds

1 tsp. coriander powder

1 tsp. turmeric

1 tbs. tamarind paste

500ml coconut milk


3 sprigs of coriander, finely chopped

desiccated coconut, toasted

tomatoes, wedges, to serve

Konkan Coast Squid Curry


Place the tamarind paste into 200ml warm water and mix thoroughly.

Cut the squid tubes into rings and cut tentacles into smaller pieces.

Add 1 teaspoon of tamarind puree into a small jug of warm water.

In a blender, add the onion, ginger, garlic, chillies, coriander roots and blend into a paste.

Bring a large saute pan to a high heat, add the oil. Add the tube rings and cook until golden, then remove

from the pan and set aside. Then seal off the tentacles in the pan, then remove from the pan.

In the same pan, toast the poppy seeds and cumin seeds until you hear them pop, then add the other spices to the hot pan. Add the onion paste and stir to combine. Add the remaining oil and the spice paste and cook, stirring constantly so the paste doesn’t stick, for 3-4 minutes until fragrant. Once sauteed, add the tamarind and bring to the boil, then the coconut milks. Season with salt, turn down to low heat and place the lid on.

Add the squid back to the pan and any juices that have been left on the plate and coat in the spice paste. Cook the curry for 30-40 minutes or until the squid is tender.

Garnish with coriander, toasted desiccated coconut and tomato wedges and serve with rice.