SQUID AND MANGETOUT CURRY

Living by the seaside and very close to a fishmonger makes it easy for me to get hold of the most beautiful squid. I like to pair it with bright green mangetout in this coconut curry for a pleasing crunch. 200ml water

¾ tsp salt

½ tsp chilli powder ½ tsp ground turmeric 2 tsp ground coriander 400g cleaned squid, thinly sliced

80g mangetout

Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the curry leaves and green chilli followed by the onion and cook over a medium heat for 6 minutes until the onion is softened and lightly golden. Add the garlic and cook for a minute.

HStir in the tomatoes and cook over a medium heat for 2 minutes until they start to soften. Then add the coconut with the 200ml water, cover and cook over a medium to low heat for 10 minutes until everything is mushy and cooked. Add the salt and ground spices and mix well. Then add the squid and cook over a medium heat, uncovered, for 2-3 minutes until just cooked.

Stir in the mangetout and cook for a minute longer, then serve.

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1 onion, finely chopped handful of fresh coriander leaves, finely chopped

1 tbsp kasuri methi (see page 45) 1 teaspoon Kashmiri chilli powder 2 tbsp ghee, plus extra to serve

Mix the flour and salt together in a bowl. Add the ghee and rub in with your

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