Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Eral Curry (Squid/Cuttlefish Curry)

Traditional 35. Eral Curry recipe

🧺 Ingredients

• 600g squid or cuttlefish, cleaned and cut into rings
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp kudampuli water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Eral Curry

1. Blanch squid (5 mins, high heat): Bring water to boil with salt. Add squid rings and boil for 3-4 minutes until just cooked through. Do not overcook or becomes rubbery. Drain and set aside.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, turmeric powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (4 mins, medium heat): Add chopped tomatoes, cover and cook for 3-4 minutes until completely broken down.
5. Add tamarind (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
6. Add coconut milks (2 mins, medium heat): Pour thin coconut milk, bring to simmer. Do not boil hard.
7. Enrich (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be moderately thick.

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