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Squid curry


  • 1 kg squids (cleaned)
  • 1 tomato (cut into wedges)
  • 1 can coconut milk
  • 4 hard-boiled eggs (shell peeled)
  • 4 tablespoons curry powder
  • 1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)
  • 1 sprig curry leaves
  • 2 cups water
  • 2 tablespoons cooking oil
  • 4 shallots (sliced thinly)
  • 1 tablespoon chili oil
  • Salt to taste


Clean the squid and set aside. Heat up a pot with the cooking oil and sauté the shallots. As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid). Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and quick boil for 1-2 minutes (before they shrink in size). Add chilli oil and salt to taste. Serve hot with steamed rice.


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