SQUID CURRY ENJOY DAN:

                                SQUID CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound squid/cuttlefish

1-onion finely chopped

1-bell pepper, finely chopped

4-garlic cloves, minced

5-curry leaves

1-thumb-size fresh ginger, crushed

1-tablespoon EACH curry powder & Tandoori Masala

1/4-teaspoon EACH toasted Fenugreek seeds, fennel seeds, & mustard seeds

1/4-teaspoon Turmeric powder

1-(19 Oz) can Mae Ploy Coconut milk

2-tablespoon tamarind paste

2-tablespoons vegetable oil

Sea salt & freshly ground black pepper to taste

DIRECTIONS:

1.   Clean the squids & cut them into ring style pieces.

2.   Rinse them well.

3.   Slice the onions & chop the garlic, set aside.

4.   Toast the fenugreek seeds, fennel seeds & mustard seeds, & some salt, over low heat until; seeds start to pop.

5.   Throw in the curry powder, tandoori masala: set aside.

6.   Add turmeric paste & salt to the squids, mix & marinate for 30 minutes

7.   Heat the oil in a skillet over medium-heat.

8.   Add sliced onions, bell pepper & sauté for 4 minutes.

9.   Add garlic, ginger, & Fenugreek mixture, stirring frequently.

10  Add marinated squid mixture & mix them well.

11  Cook covered over medium-high heat for 4-5 minutes.

12  Add coconut milk, reduce heat to low & cook 8-10 minutes.

ENJOY DAN                                      BON-APPETITE!!!