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Ingredients
- 3 tablespoons vegetable oil
- 900g/2lb small squid, cleaned and cut into 2.5cm/1in rings
- 1 teaspoon soft brown sugar
- For the curry sauce
- 2 small onions, finely chopped
- 3 garlic cloves, crushed
- 8 curry leaves
- 7cm/3in piece of cinnamon stick, broken in half
- 1 lemon grass stalk, tough outer layer removed, bruised 1⁄2 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 tablespoon Sri Lankan curry powder
- 3 tablespoons freshly squeezed lime juice
- 600ml/1pt coconut milk salt
Instructions
- Put all the ingredients for the curry sauce into a heavy saucepan and
bring to the boil. Reduce the heat and simmer the sauce for about
45 minutes until it is very thick. - Heat half of the the oil in a large frying pan, and add half of the squid.
Cook over a fairly high heat, stirring constantly, for 1–2 minutes until the
squid has turned white and is just cooked. Using a slotted spoon,
transfer the squid to the curry sauce, and repeat the process with the
remaining oil and squid. - Stir the sugar into the squid curry, and simmer the curry gently for
5 minutes to heat through. Taste and adjust the seasoning if necessary.
Serve at once.
