Recipe · mains
Squid with Curry Leaves and Mustard Seeds
Squid rings tossed with popping mustard seeds, curry leaves and dried red chillies. On the table in under 15 minutes.
- Serves
- 2–3
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
Squid is one of my favourite seafoods. Though my favourite way to have it is simply fried, this simple method takes less than 15 minutes and gives a flavourful squid which can be eaten as a main, a side or with drinks.
Ingredients
- 400 g squid, cut into rings, or frozen squid rings (it’s quite forgiving)
- 1 level teaspoon of turmeric
- 2½ teaspoons of mustard seeds
- About 3 stems of curry leaves, about 30 leaves
- 3 dried red chillies
- Optional: a teaspoon of roasted chana dal or some salted peanuts
Method
- This dish cooks quickly, so have everything ready to go.
- Toss the squid in the turmeric and leave it for about 2–3 minutes.
- Heat a couple of teaspoons of vegetable or peanut oil.
- Once the oil is hot (but not smoking), add the mustard seeds and the red chillies.
- Once the mustard seeds start popping, throw in the curry leaves, and the chana dal or peanuts if using.
- Immediately follow with the squid, and toss it so that it is coated with the mustard seeds and the curry leaves.
- Cook for about 3–5 minutes, until the squid is done.
- Remove and serve hot, with a squeeze of lemon.
Tips
Squid needs to be cooked either really quickly or for a really long time. When it is ready, it will be an opaque milky white inside, and when you bite it, it will have a little resistance.
Eat in good health!