This is another of my grandmother’s seafood recipes, as remembered by my mother.

Squid curry/ Kanavai curry

Cooking time: 35 – 40 mins

Serves 4 or 5

Ingredients:

• Squid/ Kanavai – 2 cups, well cleaned and chopped
• Curry leaves – 1 sprig
• Onion – 1, finely chopped
• Ginger – ½“, finely chopped
• Garlic – 1, finely chopped
• Fenugreek seeds – 1 tbsp
• Coconut milk – 1 ½ cup thin coconut milk + ½ cup thick coconut milk
• Curry powder – 2 tbsp
• Special curry powder for meat dishes – 2 tsp
• Salt, to taste
• Oil, as required
• Lime juice – 1 tbsp

Method:

1. Heat 1 tbsp oil in a pan and fry the finely chopped onion, ginger, garlic and curry leaves with the fenugreek seeds till the aroma emanates. Take care that it does not burn.
2. Add another tbsp of oil and the cleaned and chopped squid. Mix well and cook on low heat for about 5 – 10 mins.
3. Add 1 ½ cup of coconut milk to the pan, together with 2 tbsp of and salt. Cook on medium heat for about 15 minutes.
4. Now, add the ½ cup of thick coconut milk and 2 tsp of the special curry powder for meat dishes and increase the heat. Cook the curry till it combines and comes together and the liquid begins to dry up.
5. Remove from heat and add the lime juice and mix well.
6. Serve with rice or pittu.

Recipe source: Raji Thillainathan.