Bent's Sri Lankan Charred Whole Squid from MasterChef Australia

This week we did two squid dishes from MasterChef Australia, which will become staple recipes in our house because they both quick and delicious.

https://youtu.be/Y-RB5o3djuA

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Brent‘s Sri Lankan Charred Whole Squid from MasterChef Australia

Yield: 4

Author: Traditional, but not

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

Curry Sauce

• 1 tbsp coconut oil
• 1 shallot, finely chopped
• 1 large tomato, roughly chopped
• 12 curry leaves, roughly chopped
• 1 coriander stem with roots attached, roughly chopped
• 2 green chillies, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp fenugreek powder
• pinch ground coriander
• 400 ml coconut milk
• 1 tbsp coconut vinegar
• salt

Crispy Curry Leaves

• 1 cup vegetable oil
• 12 curry leaves

Charred Squid

• 1 whole 550g fresh squid, cleaned, tentacles reserved
• 3 tbsp Curry Sauce
• juice 1 lime
• 1 tbsp vegetable oil
• salt

Instructions

Sri Lankan Charred Whole Squid

1. For the Curry Sauce, heat coconut oil in a medium frypan over medium heat. Add shallots and cook until starting to soften, about 2 minutes.
2. Add tomato, curry leaves, coriander stem and root and green chillies.Add garlic, turmeric, cumin, fenugreek and ground coriander and stir well.
3. Add coconut milk and reduce heat to low. Simmer for 10 minutes.Add vinegar and salt and sugar to taste.
4. For the Crispy Curry Leaves, heat oil in a small saucepan to 180°C. Add curry leaves, taking care as the oil will spit. Cook for 30-40 seconds then remove from the oil and place onto paper towel. Immediately season with salt.
5. For the Charred Squid, place squid and tentacles into bowl. Add curry sauce, lime juice, oil, salt and pepper and mix well.
6. Cook the squid on the BBQ or a hot grill pan for 2 minutes on each side, basting several times with remaining liquid in the bowl.
7. Spoon 3 tablespoons of sauce into the base of each serving bowl. Top with squid and garnish with crispy curry leaves.