You’ll see fishermen all along the beaches in Sri Lanka and their fish curries are fragrant and utterly delicious. We’ve tried to recreate one of their masterpieces in this quick-cook curry that uses just a handful of ingredients which work beautifully with the seafood. If you can’t find squid, or fancy an alternative, you could substitute any kind of seafood – white fish or even clams make a delicious addition to this easy Sri Lankan recipe. We like this served simply with rice, to soak up all those lovely juices. If you’re feeling like you might need a little something extra then you can make a quick sambal from chopped red onions, lime juice and salt, and of course what curry isn’t completed by a little poppadom or two? If you fancy having extra curry sauce you can make double and freeze one portion – ready for a quick meal another night.
- 4tbsp sunflower oil
- 1 onion
- 3 garlic cloves, crushed
- 1/2tsp fennel seeds
- ½tsp chilli powder
- 1/2tsp turmeric
- 1tsp ground cumin
- 2tsp ground coriander
- 1/2tsp fenugreek seeds
- 2 green chillies, finely chopped
- 1 x 400ml can coconut milk
- 1 x 160ml can coconut cream
- small handful fresh or dried curry leaves
- juice of 2 limes
- 450g squid, cleaned and cut into pieces
- 250g large raw prawns
Heat the oil in a large sauté pan and cook the onion for 15 mins. Add the garlic and cook for a few minutes, then add all the spices and the chillies. Cook, stirring for a few minutes.
Add the coconut milk and cream, mix well. Bring to the boil then turn down to a simmer. Add the curry leaves, lime juice, squid and prawns. Cook for just a few minutes until the prawns are pink and cooked. Serve with rice and a sambal (side dish) of sliced red onions, lime juice and a little chilli.
Squid only goes tough if you overcook it so it just needs the briefest of time.