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100g shallots, sliced
20g garlic cloves, peeled
50g red chilli peppers, deseeded
50g Essential Cuisine Asian Aromatic Base
25g Essential Cuisine South Indian Seasoning
50ml vegetable oil
500g ripe tomatoes, skinned, deseeded and quartered
500ml Essential Cuisine Fish Stock (made up with 8-10g of stock powder)
500ml thick coconut cream
1kg fresh squid, cleaned and cut into rings
Freshly ground pepper
Sea salt
5g coriander leaves, roughly chopped