Hot and Spicy Squid with Coconut Gravy

Lesley Waters's creative recipe combines marinated squid, baby spinach and a rich coconut gravy to make a delicious seafood dish
By Lesley Waters
Hot and Spicy Squid with Coconut Gravy
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 30 mins marinating
  • Effort: easy

Ingredients

main

  • 450 g squid
  • juice of 1/2 limes
  • 3 tbsp olive oil
  • 1 small red chilli, deseeded and finely chopped
  • 2 tbsp soy sauce
  • 180 g spinach leaves

For the Coconut gravy:

  • 2 tbsp Madras curry paste
  • 1 tbsp tomato purée
  • 400 ml coconut milk
  • a squeeze of lemon juice

Method

1. Prepare the squid by chopping off and retaining the tentacles. Cut the squid bodies open. Using a small sharp knife cut slashes gently in a lattice pattern across the flesh, taking care not to cut too deeply.

2. In a bowl combine the lime juice, oil, red chilli and soy sauce. Add the prepared squid and set aside to marinate for 30 minutes.

3. To make the gravy heat a medium saucepan on the hob. Add the curry paste and tomato puree and fry for 30 seconds. Add the coconut milk and simmer for 5 minutes.

4. Meanwhile, heat a non-stick wok or large griddle pan. Add the squid and the marinade. Fry over a high heat for 2-3 minutes until the squid is just cooked.

5. To serve, finish the gravy with a squeeze of lemon juice and spoon into large shallow soup bowls. Pile some spinach leaves into the centre of each and top with the spicy squid.

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