Ingredients

• 300 gm squid or calamari

• 3-4 tbs. cooking oil

• 1 bay leaf

• 1 inch cinnamon stick

• 1-2 green cardamoms

• 1 medium onion, peeled and chopped*

• 1/2 inch piece of ginger, peeled and chopped*

• 4 cloves garlic (less if large cloves)*

• 12 tsp. shrimp paste (available from Asian grocers)*

• Salt to taste*

• 3-4 hot fresh chillies*

• 1/4 tsp. turmeric powder*

Instructions

1. Squid needs to be cleaned properly, by removing the ink sac, head and the spotty, thin, film like skin. Most fish mongers will do it for you. Often it is already cleaned before being sold.

2. Slice it into thick rings and keep aside.

3. * Grind ingredients, marked * to a paste in a blender. You may need to add a small amount of water.

4. Heat oil in a pan and add bay leaf, cinnamon and cardamoms. Fry for 30 seconds.

5. Add the paste and fry until oil separates.

6. Add squid, tamarind/tomato puree and stir fry for 5-6 minutes on medium high. Do not overcook.

7. Garnish with fresh coriander leaves.

8. Serve with plain, Boiled Rice.

Notes

• You can add 1 cup coconut milk to the curry, if you wish. Add it after you have added the squid and fried it for a couple of minutes.