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
Instructions:
- Marinate squid rings with salt, turmeric powder and chili powder. Mix well and let it sit aside for at least 15 minutes.
- In a 1.8L Thermos® Shuttle Chef® inner pot, add marinated squid and water. Bring to a boil.
- Once boiling, transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside to cook for at least 2 hours.
- 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
Instructions:
- In a frying pan, add grated coconut over low heat. Stir fry till dry, emits nutty aroma and turns lightly browned.
- Add coriander powder, chili powder and turmeric powder. Mix well and continue to stir fry over low heat for 3 minutes.
- After 3 minutes, turn heat off and place it aside for the mixture to cool completely.
- 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
Instructions:
- In a pot, add cooking oil over low heat. Add dried red chili, fenugreek seeds and curry leaves, and stir fry for 2 minutes.
- Add red shallots and stir fry for another 3 minutes. After 3 minutes, add ginger garlic paste and stir fry until fragrant.
- When fragrant, add tomato paste and mix well. Cook for 3 minutes and add turmeric powder, chili powder and salt. Mix well.
- Add coconut mix paste, mix thoroughly and stir fry over low heat for 5 minutes.
- 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.
- Stir in garam masala powder, turn off heat and it’s ready to serve!
Notes:
- 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.