Indian Calamari Curry

This comforting recipe is from Al Fanar, a restaurant that specialises in traditional Emirati dishes. Ladle this curry over rice or serve with piping hot naan bread
Indian Calamari Curry
ITP Images
Indian Calamari Curry
April 28, 2020
Preparation Time 15 minutes
Cooking Time 10 minutes
Serves 1
PHOTO BY Aasiya Jagadeesh
RECIPE BY Al Fanar

INGREDIENTS

For the spice paste mix

60ml spinneysFOOD Pure Corn Oil
1g fennel seeds
5g curry leaves
50g red onion, finely chopped
2g spinneysFOOD Chilli Powder
2g spinneysFOOD Fine Turmeric
5g ginger, roughly chopped
12g garlic, roughly chopped
60ml spinneysFOOD Bottled Drinking Water
2g garam masala
10g spinneysFOOD Fresh Coriander

For the curry

30ml spinneysFOOD Pure Sunflower Oil
300g calamari
20g spice paste mix
40g onion, sliced
30g tomato, sliced
3g spinneysFOOD Salt
40g coconut milk powder
120ml spinneysFOOD Bottled Drinking Water
10g spinneysFOOD Fresh Coriander

To serve

spinneysFOOD Long-Grain Basmati Rice
Naan bread (optional)

METHOD

  • 1

    To make the spice paste mix, heat the oil in a pan, then add the fennel seeds and curry leaves. Once they stop spluttering, add the chopped onions and sauté till translucent.

  • 2

    Add the red chilli powder, turmeric powder, ginger and garlic. Mix well.

  • 3

    Add the water and mix well.

  • 4

    Add the garam masala powder, coriander leaves and mix well till slightly thickened. Remove from the heat and cool. Once cooled make the spice mixture into a paste in a spice grinder and keep aside.

  • 5

    To prepare the curry, cut the calamari into thick rings.

  • 6

    Heat the oil in a stew pot, add the paste, then add the calamari and sauté. Add the onions, tomatoes and salt.

  • 7

    Mix the coconut milk powder and water in a bowl. Pour the coconut milk into the pot and cook over a medium heat till done.

  • 8

    Serve the curry along with the steamed rice or naan bread.

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