Recipe Inspiration

Ingredients...

100g Sliced shallots.

20g Peeled garlic cloves.

50g Deseeded red chilli peppers.

50g Essential Cuisine Asian Aromatic Base.

25g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning.

50ml Vegetable oil.

500g Skinned, deseeded and quartered ripe tomatoes.

500ml Essential Cuisine Fish Stock Mix (made up with 8-10g of fish stock powder).

500ml Thick coconut cream.

1kg Fresh squid, cleaned and cut into rings.

Freshly ground pepper

Sea salt

5g Roughly chopped coriander leaves

Method...

1. Add the shallots, garlic, chilli, Asian Aromatic Base and Street Food Chef Fragrant Thai Style Seasoning into the food processor, blend to a fine textured paste, cleaning the sides down occasionally with a spatula.

2. Heat the oil in a suitable frying pan, gently cook the curry paste for 5 minutes, stirring occasionally.

3. Add the tomato flesh and cook for a further 5 minutes.

4. Stir in the Essential Cuisine Fish Stock Mix and coconut cream, cook over a low heat until the sauce begins to have an oily sheen. You can leave the mixture to mature for a while off the heat, as the flavour will improve.

5. Add the squid to the sauce, bring to the boil, then reduce the temperature and simmer for about 5 minutes or until the squid is cooked through and tender.

6. Season to your taste with freshly ground pepper and sea salt, your Mauritian Squid Curry is now ready to serve with fragrant rice and fresh coriander.