Ingredients

• 1-2 Cleaned Squids, about 250-300 gm.

• Marinade

• A good pinch of salt

• 1 clove of garlic, peeled and crushed (more if you wish)

• 1/2 teaspoon grated ginger

• A good pinch of turmeric powder

• A good pinch of chilli powder

• Juice of 1/4 lemon or lime

• For cooking

• 1 tbsp. or less coconut or other cooking oil

• 1/2 tsp. mustard seeds

• 6-7 fresh curry leaves

• 1 small onion, peeled and finely chopped

• 1 clove of garlic, peeled and crushed (more if you wish)

• 1/2 teaspoon grated ginger

• 1 small fresh chilli, chopped (if you don't have this, use chilli powder instead)

• 1/6 tsp. turmeric

• 1/6 tsp. chilli powder

• 1/4 tsp. dry ginger powder (optional)

• 1 medium/small chopped tomato or 2 tbsp. tinned tomatoes

• 1 tbsp. Coconut milk powder (I usually use cream of coconut powder, which I store in the freezer).

Instructions

1. Clean the squids and cut into rings/pieces. Rinse them well and leave to drain in a sieve.

2. Marinate the squid rings/fish in a mix of crushed/grated garlic, grated ginger, turmeric, a little salt and a squeeze of lemon juice. Mix and leave to marinate for 30-60 minutes. You can keep it in the fridge, if it is very hot in the kitchen.

3. Cooking the Curry gravy/sauce

4. Heat the oil in a pan. Add mustard seeds. As they begin to crackle, add curry leaves, ginger and garlic. Stir-fry for a minute.

5. Add onions and 1 chopped red chilli. Fry until golden, not dark brown.

6. Add turmeric, salt, ginger powder and chopped tomatoes. Stir-fry until oil is visible at the edges.

7. Add the creamed coconut powder. Stir it in.

8. Add squid rings, stir them in, bring to bubbling hot and cook for NO MORE than 2-3 minutes. Otherwise squid will get tough and you will have to cook it for 10-15 minutes or longer.

9. Serve with Boiled Rice.