Serves 2 – 3
You Will Need:
6 Thai shallots
4 garlic cloves
20 whole baby squid, cleaned and quills removed (ask your fishmonger to do this)
1tbsp Madras curry powder
1/2 tsp ground turmeric
1tbsp sesame oil
300ml chicken stock
100ml evaporated milk
1/2tbsp granulated sugar
1tsp cumin seeds
1 small cinnamon stick
10 fresh curry leaves
2tbsp vegetable oil
HeatPeel and finely dice the Thai shallots and garlic. Wash the baby squid thoroughly and place in a bowl. Mix the curry powder, turmeric and sesame oil together in small bowl or ramekin to form a paste. In a separate bowl, mix together the stock, evaporated milk, salt and sugar.
To build your own wok clock, place your Thai shallots at 12 o’clock, then arrange the garlic, cumin seeds, cinnamon stick, curry leaves, if using, curry paste bowl, squid and lastly your stock and evaporated milk mixture clockwise around your plate.
Heat the vegetable oil in a saucepan over a medium heat. Add the Thai shallots and cook, stirring occasionally, for 6–8 minutes until softened. Add the garlic, cumin seeds and cinnamon stick to the pan and cook, stirring, for 2–3 minutes, or until the cumin seeds start to brown. Add the curry leaves, if using, and curry paste and cook for a further minute.
Add the squid to the pan and fry off in the spices for 1–2 minutes before pouring over the stock and evaporated milk mixture. Bring to a boil, then reduce to a gentle simmer and cook, covered, for at least 45 minutes (or up to 1½ hours) over a low heat.
The sauce will have thickened slightly but should still have a brothy consistency. Serve alongside something hot and crispy or some crusty French bread for dipping into the sauce.
See Recipe in foodandtravel.com