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Home » Uncategorized

Squid Curry with Rice

Published: May 7, 2012 · Modified: Jun 7, 2021 by Felicia Lim · This post may contain affiliate links

Pelusa Molina, my cooking professor, usually informs us regarding what dishes we will cook in the next class at the end of each lesson, so a week ago, when she told us that for the next class we would be cooking squid curry with rice, I literally JUMPED for the opportunity to be the volunteer cook.

So, with a whole load of enthusiasm, spend Wednesday evening buying the ingredients required for the recipe, and Thursday saw me cooking in front of our class of 14 students. It turned out surprisingly easy, compared to what I had imagined cooking curry to be. Here’s the recipe for all those who love all things spicy and calamari!

SQUID CURRY WITH RICE (Serves 3 – 4)

Ingredients:

1) 1 kg of squid, cleaned and washed
2) 1 onion
3) 2 tomatoes
4) 1 green apple
5) 50g of curry powder
6) 300 g of white long grain rice

Steps:

cornbread in a cast iron skillet
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1) Chop the onions and stir fry in a wok till they turn golden brown
2) Clean the squid by getting rid of the insides and washing it well
3) Once the onions start turning slightly brown, add in thinly sliced green apple
4) Add in tomatoes chopped into cubes and add the curry powder
5) Add in the squid’s tentacles first (the tentacles take around 20-25 min to cook while the body (or tube) only takes about 5-10 min
6) Cover the wok, and let the ingredients simmer over low heat, allowing time for the juices from the apples, tomatoes, and onions to create the sauce that will mix with the curry powder
7) Meanwhile, start cooking the white rice (should take about 8-10 min)
8) Once the tentacles have been cooking for around 10-15 min, add in the other parts of the squid (which are supposed to be chopped evenly).
9) Let the curry cook and simmer for another 10-15 min, and add salt and pepper to taste

Raw squid, ready to be chopped and cooked:

Squid_curry1

Squid curry in all its glory:

Squid_curry

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Byul Hutchinson says

    April 30, 2016 at 8:26 pm

    Hi. Was the sauce supposed to simmer for a while before the squid was added? Your picture has a lot of sauce and I don’t have much at all. Also the apple is still in slices.
    I really like how simple the recipe is but cooking times are lacking.

    Thank you!

    Reply
    • felicia | Dish by Dish says

      May 03, 2016 at 10:29 pm

      Hi Byul, yes, you’ll have to simmer the sauce for a while to allow the ingredients to cook till soft (before the squid is added in). If necessary, add 1/4 cup more of water in at a time, until ingredients are soft and cooked through.

      Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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