Curried Squid & Spicy green beans & Tangy coconut okra

Written by zsn9


  • 500 g (1 lb) fresh small squid, including heads 
  • 2 teaspoons oil 
  • 1 small onion, chopped
  •  1 sprig curry leaves 
  • 1 cinnamon stick 
  • 3 green finger-length chillies, chopped
  •  1 teaspoon chopped garlic 
  • 1/2 teaspoon chopped fresh ginger
  •  1 1/2 teaspoons Unroasted Curry Powder or fish curry 
  • powder Pinch of turmeric powder Pinch of chilli powder 
  • 1 small tomato, chopped 
  • Salt and pepper, to taste
  •  1/2 cup (125 ml) thin coconut milk 
  • 1/2 cup (125 ml) thick coconut milk

Clean, wash the squid and remove the heads. Stuff each head into the body of 

each squid. 

Heat the oil and stir-fry the onions, curry leaves, cinnamon and green chill- ies, about 5 minutes.

 Add the garlic, ginger, curry powder, turmeric and chilli powder, and cook for another 5 minutes.

 Add the chopped tomatoes, and season with salt and pepper. Add the squid and thin coconut milk, bring to a boil and simmer. When the liquid is re- duced by half, add the thick coconut milk, return to a boil and cook until done, about 5 minutes.

Spicy green beans

  • 500 g (1 lb) green beans, cut into 4-cm (1 1/2-in) lengths
  •  Oil, for deep-frying
  •  1 onion, finely chopped
  •  5 cm (2 in) pandanus leaf
  •  1 sprig curry leaves 
  • 1 small cinnamon stick 
  • 3 green finger-length chillies,
  • finely chopped Pinch of turmeric powder 
  • 2 teaspoons Roasted Curry Powder or regular curry powder
  •  1/2 teaspoon ground black pepper 
  • 1/2 cup (125 ml) thin coconut milk
  •  1/2 cup (125 ml) thick coconut milk 
  • 3 tablespoons lime juice
  •  Salt, to taste

Deep-fry the green beans in very hot oil for 3 minutes, then remove the beans from the oil with a strainer and set aside to drain. 

Reheat 2 tablespoons of the oil in a separate pan and stir-fry the onion, pandanus leaf, curry leaves, cinnamon and green chillies, until the onions are soft. Add the turmeric powder, curry powder, pepper and thin coconut milk, and simmer for about 5 minutes.

Add the thick coconut milk and green beans, season with lime juice and salt, and simmer until the remaining coconut milk evaporates.

Tangy coconut okra

500 g (1 lb) okra (ladies’ fingers), washed, tops removed, cut into thick diagonal slices 

  • Oil, for frying 
  • 1 medium onion, chopped 
  • 1 teaspoon cumin seeds
  •  1 sprig curry leaves 
  • 1 teaspoon turmeric powder 
  • 1 green finger-length chilli, slit in half and deseeded
  •  1/2 teaspoon fenugreek seeds
  •  1–2 tablespoons chilli powder
  •  1/4 cup (60 ml) tamarind juice
  •  1/3 cup (100 ml) thick coconut milk 
  • 1 teaspoon
  • salt, or to taste

Deep-fry the okra in very hot oil until light brown, remove the okra with a strainer and set aside to drain.

 Spoon 1 or 2 tablespoons of the oil into a pan and add all the remaining ingredients except the okra, tamarind juice, coconut milk and salt. Stir-fry for 10 minutes over medium heat.

 Add the tamarind juice and cook for a further 10 minutes over low heat. Add the okra, coconut milk and salt, bring to a boil and simmer for 10 minutes.

 Remove from the heat and serve hot as an accompaniment to other dishes.

Portuguese omelette

4 eggs

 1 green finger-length chilli, chopped

 1 small onion, chopped

 1/4 cup (50 g) chopped tomatoes

 1 tablespoon oil  Gravy 

1 tablespoon curry powder

 1 tablespoon chilli powder

 1/2 sprig curry leaves

 1/2 teaspoon turmeric powder 

1/2 small cinnamon stick

 1/2 teaspoon fenugreek seeds

 1/2 tablespoon ground Maldive fish or dried prawns

 2 cups (5oo ml) thick coconut milk 

1/2 teaspoon 

salt, or to taste

Beat the eggs in a bowl. Add the green chillies, onion and tomatoes. 

Heat the oil in a frying pan and pour in the egg mixture to make an omelette. When set, remove from the heat and cut into large pieces.

 To make the Gravy, place all the ingredients in a pan and bring to a boil.

 Reduce the heat, and simmer for 5 minutes. Season to taste before serving over the omelette.