Sri Lankan Stir Fry Squid

Cook Time 20 minutes

Servings 2-4


For the Roasted Curry Powder

2 tablespoons coriander seeds

1 tablespoon cumin seed

2 teaspoons fennel seeds

3 tablespoons grass fed ghee

½ red or brown onion, thinly sliced

3cm chunk ginger, thinly diced

2 garlic cloves, thinly diced

1 or 2 red chillies (smaller if you prefer hot)

2 sprigs curry leaves

500g fresh squid, scored and cut into thin strips

¼ cup tamarind puree

2 tbsp maple syrup

¼ cup coconut cream

1 tsp turmeric

2 tsp fish sauce

Lime juice, to finish

Coriander, to garnish


Toast spices on fry pan over low heat, when toasty and aromatic, ground in mortar and pestle or spice grinder to form a fine powder.

Heat wok or large fry pan over high heat, add ghee, when melted add onion and cook for a minute then add ginger, garlic, chillies, curry leaves and three teaspoons of curry powder. Add more coconut oil if needed.

Add squid and stir fry for a minute or so until the strips start to curl. Mix together remaining ingredients in a bowl, add to the wok and stir well to combine. Finish with a fresh squeeze of lime juice and coriander. Serve with rice and roti bread.


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