- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 50g Sliced shallots
- 2 Peeled garlic cloves
- 1 tsp Diced fresh root ginger
- 1 Sliced lemongrass stalk
- 20 Curry leaves
- 2 De-seeded red chilli peppers
- 1 tbsp Medium curry powder
- 1 pinch Sea salt
- 30ml Vegetable oil
- 250g Skinned, de-seeded and quartered tomatoes
- 250ml Essential Cuisine Fish Stock
- 250ml Thick coconut cream
- 500g Fresh squid, cleaned and cut into rings
- Freshly ground pepper
- Sea salt
- 1 tbsp Roughly chopped coriander leaves
- Dry-fry the coriander and cumin seeds for about 3 minutes over a low heat, place in a food processor.
- Add the shallots, garlic, ginger, lemongrass, curry leaves, chilli, curry powder and salt into the food processor, blend to a fine textured paste, cleaning the sides down occasionally with a spatula.
- Heat the oil in a suitable frying pan, gently cook the curry paste for 5 minutes, stirring occasionally.
- Add the tomato flesh and cook for a further 5 minutes.
- Stir in the Essential Cuisine Fish Stock and coconut cream, cook over a low heat until the sauce begins to have an oily sheen. You can leave the mixture to mature for a while off the heat, as the flavour will improve?
- Add the squid to the curry sauce, bring to the boil, then reduce the temperature and simmer for about 5 minutes or until the squid is cooked through and tender.
- Season to your taste with freshly ground pepper and sea salt, your Mauritian Squid Curry is now ready to serve with fragrant rice and coriander.
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