60 minutes prep and cook, serves 2 – 4.
This is a recent experiment of mine that bears some resemblance to my previous Kukul mas kari recipe. I will certainly be making this again, I would also like to try experimenting with this particular spice mix for making Saag aloo, as this flavour most closely resembles Saag aloo from one of my favourite restaurants.
The sauce is rich in texture, with a complex taste from a rich range of spices, it also takes on a hint of flavour from the spinach.
If you are not a fan of heat, simply leave out the birds eye chillis.
- 4 tbsp oil (walnut or olive)
- 8 curry leaves
- 4 whole cloves
- 3 green cardamom pods
- 1/2 star anise
- 1 tbsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 tsp fenugreek seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/3 tsp garam masala
- 1/4 tsp turmeric
- 1 large onion
- 1 large garlic bulb
- 10 small squid
- 200g fresh spinach
- 8 birds eye chillis
- 2 tins of coconut milk
Finely chop the onion and garlic, set aside in a bowl. Chop the spinach and set aside separately. Chop the tops off the birds eye chillies and slit each of them once lengthways.
Open the tins of coconut milk and use a spoon to take out the solidified cream. Discard the liquid.
Remove the insides from the squids and set them aside, chop the outsides into rings and set aside.
Put the oil in a large non-stick pan and add all the whole spices. Put on a medium heat and stir frequently until the mustard seeds start popping.
Add the onions and garlic, stir frequently for 5 minutes.
Add the turmeric and garam masala, stir in thoroughly, add the spinach and chillies, add salt to taste, stir in and continue stirring for a further 5 minutes.
Add the squid, stir in and continue stirring for a few minutes.
Add the coconut cream, stir in, then reduce the heat to simmer.
Continue to simmer for 25 – 30 minutes, or, until the squid becomes tender. Stir often to prevent sticking or burning, frequently check the squid with a fork to check if it has become tender, and to avoid overcooking the squid to the point it becomes rubbery.
Serve as soon as the squid is cooked, pairs well with cold lager.