Coconut Squid Curry
Squid cooked with coconut milk and spice and garnished with a lemon slice
Equipment
- Chopping Board
- Sharp knife
- Frying Pan
- Wooden Spatula
Ingredients
- 400 g Squid
- Coconut Milk
- 1 Small Onion
- 4 Cloves of Garlic
- 1 Small Ginger
- 1 Tbsp Curry Powder
- 1 Tsp Lemon Zest
- 2 Scotch Bonnet Peppers
- 1 Tsp Black Pepper
- 4 Tbsp Coconut Oil
- Salt
Instructions
- Slice squids into strips and set aside.
- Heat coconut oil in a saucepan over medium heat.
- Add onion, ginger, garlic, stir and let sweat for 2 minutes.
- Add squid, stir and let simmer for 3 minutes, then add salt, lemon zest, curry and stir.
- Add coconut milk, stir and let simmer for 4 minutes till it thickens.
- Add chopped scotch bonnet pepper, black pepper, stir and let simmer for 2 minutes.
- Add chopped scotch bonnet pepper, black pepper, stir and let simmer for 2 minutes.
- Coconut squid curry ready to serve.
- Garnish with lemon wedge and spring onion.