Squid curry

Squid curry

My cookbook of the month or possibly even the year has got to be Rick Stein’s India. His recipes are easy to follow, deceptively simple and, bar the odd hard-to-find ingredient, feature readily available spices.

I’m a part of a global food supper club and in October we decided to celebrate Diwali with an Indian spread. I adapted Rick Stein’s divine squid curry; I can’t pretend to say I improved it because it was already pretty damn perfect but I did make it a bit cheaper to feed a crowd. I padded out the recommended 400g of squid with more onions and added red peppers (a favourite trinity of mine in a Spanish casserole dish; watch this space for the recipe!).

You could also use cuttlefish, which is a cheaper option than squid. Ask your fishmonger to clean the squid or cuttlefish for you or, at a push, you could use pre-prepared frozen squid.


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp fenugreek powder
  • 6 cloves garlic, peeled and roughly chopped
  • 3 fresh green or red chillies, roughly chopped, seeds removed if preferred
  • 1 tsp tumeric
  • 50g creamed coconut, grated or chopped and dissolved in 50ml of boiling water


  • 3 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 2 medium onions, sliced
  • 2 red peppers, chopped into 8 pieces
  • 6 cloves of garlic, sliced
  • 4 cm ginger, grated and chopped
  • 2 fresh green or red chillies, finely sliced, seeds removed if preferred
  • 500g squid, cleaned and chopped into small chunks, tentacles left whole
  • ½ tsp chilli flakes
  • 2 tomatoes, roughly chopped
  • 1 tsp salt
  • 100 ml water
  • 1 tbsp tamarind paste
  • 1 tsp soft brown sugar
  • coriander leaves and sliced red chilli to serve

Serves 6

For the marinade, grind the coriander, cumin and black mustard seeds in a spice mill or pestle and mortar.

Mix with the fenugreek powder, garlic, chillies and tumeric to make a paste with a stick blender, using a bit of water, then blend again with the creamed coconut.

Put the squid into a bowl and mix well with the marinade, leaving it covered for at least a few hours or preferably overnight in the fridge.

When you’re ready to make the curry, heat the oil and when hot, add the mustard seeds. When they start to pop, add the onions and peppers and fry until softened on a medium to low heat, about 10 minutes.

Add the garlic, ginger and fresh chillies for a few minutes.

Then add the squid and marinade, along with the rest of the curry ingredients and cook gently for 7 minutes or so until the squid is just done.

Serve with the coriander leaves and sliced chilli on top.

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