Serves 3 to 4

Ingredients for marinating & cooking squids:

  • Squid, 500 grams (sliced into rings)
  • Salt, 1 teaspoon
  • Turmeric Powder, ½ teaspoon
  • Chili Powder, ¼ teaspoon
  • Water, 200ml


  1. Marinate squid rings with salt, turmeric powder and chili powder. Mix well and let it sit aside for at least 15 minutes.
  2. In a 1.8L Thermos® Shuttle Chef® inner pot, add marinated squid and water. Bring to a boil.
  3. Once boiling, transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside to cook for at least 2 hours.
  4. After 2 hours, remove cooked squid rings from the inner pot and set aside.

Ingredients for Coconut Mix Paste:

  • Grated Coconut, 125 grams
  • Coriander Powder, 1 teaspoon
  • Chili Powder, 1 teaspoon
  • Turmeric Powder, ½ teaspoon
  • Water, 100ml


  1. In a frying pan, add grated coconut over low heat. Stir fry till dry, emits nutty aroma and turns lightly browned.
  2. Add coriander powder, chili powder and turmeric powder. Mix well and continue to stir fry over low heat for 3 minutes.
  3. After 3 minutes, turn heat off and place it aside for the mixture to cool completely.
  4. When cooled, add water slowly, mix well to form the paste and set aside.

Ingredients for cooking curry:

  • Oil, 2 tablespoons
  • Dried Red Chili, 1
  • Fenugreek Seed, ½ teaspoon
  • Curry Leaves, 20
  • Red Shallots, 3 (peeled and quartered)
  • Ginger Garlic Paste, 1 tablespoon
  • Tomato Paste, 4 tablespoons
  • Turmeric Powder, ½ teaspoon
  • Chili Powder, ¼ teaspoon
  • Salt, 1 teaspoon
  • Coconut Mix Paste
  • Cooked Squid Rings
  • Water,300ml
  • Garam Masala Powder, 1 teaspoon


  1. In a pot, add cooking oil over low heat. Add dried red chili, fenugreek seeds and curry leaves, and stir fry for 2 minutes.
  2. Add red shallots and stir fry for another 3 minutes. After 3 minutes, add ginger garlic paste and stir fry until fragrant.
  3. When fragrant, add tomato paste and mix well. Cook for 3 minutes and add turmeric powder, chili powder and salt. Mix well.
  4. Add coconut mix paste, mix thoroughly and stir fry over low heat for 5 minutes.
  5. Add cooked squid rings and water. Mix thoroughly and cover the pan with a lid to allow boiling and simmer for 7-8 minutes over low heat until desired consistency.
  6. Stir in garam masala powder, turn off heat and it’s ready to serve!



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-1800 for cooking the squid rings.


Photos courtesy of Thermos Singapore team. Original recipe courtesy of Kitchen of Debjani.