Squid with Curry and Coconut Milk

Name: Squid with Curry and Coconut Milk
Cuisine: Cypriot
Ingredients: 1 kg squid, cut into rings; 1 teaspoon coriander seeds; 10 black peppercorns; 1 level teaspoon caraway (cumin); 1 teaspoon turmeric (or Turmeric); 1 teaspoon yellow curry powder; 1/3 cup olive oil; 2 large (500g) dry onions, thinly sliced; 1 can (400ml) coconut milk, about 1 ½ cups; 1/3 cup fresh chopped coriander (plus extra for garnish); 1 teaspoon salt; 1 pinch black pepper; Red chili pepper, finely chopped (optional)

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Squid with Curry and Coconut Milk - Recipe image

INGREDIENTS

1 kg squid, cut into rings
1 teaspoon coriander seeds
10 black peppercorns
1 level teaspoon caraway (cumin)
1 teaspoon turmeric (or Turmeric)
1 teaspoon yellow curry powder
1/3 cup olive oil
2 large (500g) dry onions, thinly sliced
1 can (400ml) coconut milk, about 1 ½ cups
1/3 cup fresh chopped coriander (plus extra for garnish)
1 teaspoon salt
1 pinch black pepper
Red chili pepper, finely chopped (optional)

METHOD

Rinse the squid well and dry it with kitchen paper. Heat a pan over the fire and when it's hot, add the coriander seeds, black peppercorns, caraway, turmeric, and curry powder.
Stir for about a minute to release the aromas of the spices. Pour in the olive oil and when it's hot, sauté the onion for about 6-7 minutes.
Add the squid rings and let them sauté for 10 minutes, allowing them to release their liquid. Stir occasionally.
Next, pour in the coconut milk and continue boiling for 5 minutes until the sauce thickens. Sprinkle with the fresh coriander.
Season with salt and pepper and boil for another 4 minutes. Serve the squid rings sprinkled with extra fresh coriander. If you like, serve with chopped chili pepper.