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Fried squid curry

by Christina Julia

Fried squid curry

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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.

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