Whole Baby Squid Recipe Spicy Baby Calamari Curry With Coconut

WHOLE BABY SQUID RECIPE | SPICY BABY CALAMARI CURRY WITH COCONUT

Steps:

• Take the baby squids and rinse it well. Every baby squids have ink containers inside their body part. So, wash it carefully until removing all the black ink containers. (Refer Note 1)
• Chop the onions. Crush the garlic and ginger to paste. Get ready with curry leaves, salt, fenugreek seeds, turmeric powder, and curry powder. (Refer Note 2)
• Extract thin coconut milk from grated coconut and get ready with thin tamarind juice. (Refer Note 3)
• Heat the oil in the cooking pan. Add onions and sauté it until it gets soft and translucent.
• Add curry leaves and fenugreek seeds. Stir and cook until the onions turn into light golden color.
• Add ginger and garlic paste. Stir and cook for 30 seconds.
• Add the baby squids and mix everything well. (Refer Note 4)
• Cook covered under medium flame for 3 to 5 minutes.
• Take off the lid, stir and cook uncovered under medium flame until all the liquid disappears. For me, it takes about 2 minutes.
• Add turmeric powder, salt, and curry powder.
• Now add tamarind juice.
• Add coconut milk and mix everything well.
• Cook covered under the high flame for 3 to 5 minutes.
• Take off the lid, stir and mix everything. Again cook covered under low flame for 2 to 4 minutes.
• Taste the curry and adjust salt if needed.
• Serve and enjoy this Sri Lankan style spicy whole baby squid recipe with coconut milk.

CALAMARI SKILLET CURRY

Steps:

• Cut the thawed calamari into 1-inch pieces; set aside.
• Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
• Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
• Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
• Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
• Season with salt and pepper to taste.
• Serve over cooked rice and sprinkle with toasted coconut if desired.