Mauritian Squid Curry

Serves 4


  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 50g Sliced shallots
  • 2 Peeled garlic cloves
  • 1 tsp Diced fresh root ginger
  • 1 Sliced lemongrass stalk
  • 20 Curry leaves
  • 2 De-seeded red chilli peppers
  • 1 tbsp Medium curry powder
  • 1 pinch Sea salt
  • 30ml Vegetable oil
  • 250g Skinned, de-seeded and quartered tomatoes
  • 250ml Essential Cuisine Fish Stock
  • 250ml Thick coconut cream
  • 500g Fresh squid, cleaned and cut into rings
  • Freshly ground pepper
  • Sea salt
  • 1 tbsp Roughly chopped coriander leaves



  1. Dry-fry the coriander and cumin seeds for about 3 minutes over a low heat, place in a food processor.
  2. Add the shallots, garlic, ginger, lemongrass, curry leaves, chilli, curry powder and salt into the food processor, blend to a fine textured paste, cleaning the sides down occasionally with a spatula.
  3. Heat the oil in a suitable frying pan, gently cook the curry paste for 5 minutes, stirring occasionally.
  4. Add the tomato flesh and cook for a further 5 minutes.
  5. Stir in the Essential Cuisine Fish Stock and coconut cream, cook over a low heat until the sauce begins to have an oily sheen. You can leave the mixture to mature for a while off the heat, as the flavour will improve?
  6. Add the squid to the curry sauce, bring to the boil, then reduce the temperature and simmer for about 5 minutes or until the squid is cooked through and tender.
  7. Season to your taste with freshly ground pepper and sea salt, your Mauritian Squid Curry is now ready to serve with fragrant rice and coriander.