Indian Squid Curry

  • 1 lb squid (cleaned)
  • 1 tomato (cut into wedges)
  • 1 can coconut milk (5.6 oz. can)
  • 4 hard-boiled eggs (shell peeled)
  • 4 tbsp fish curry powder
  • 1 tsp spice mix (fenugreek, black mustard, cumin, and fennel seeds)
  • 1 sprig curry leaves (discard the stem)
  • 2 cups water
  • 2 tbsp cooking oil
  • 4 shallots (sliced thinly)
  • 1 tbsp chili oil
  • Salt to taste

  • Rinse squid and set aside. Heat up a pot with the cooking oil and saute the shallots.
  • As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges.
  • Quick stir for 1 minute and dish out the squid and set aside (to prevent overcooking the squid).
  • Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes.
  • Add the squid back in and quick boil for 1-2 minutes (before they shrink in size).
  • Add chili oil and salt to taste. Serve hot with steamed rice.